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How to make your own canned pumpkin puree
Wash
your pumpkin to remove any dirt. Using a large chef's knife, cut the pumpkin into 6 or 8
wedges, depending on the size of the pumpkin.
The easiest way to remove the seeds, and pulp is to use a filleting knife
along the inside of the wedges.
With a little practice, this will leave little
or no scraping needed.
Arrange the pumpkin wedges in a large roasting or sheet
pan and bake, uncovered, for one hour at 325 F, and two more hours at
300 F.
The meat should be tender all throughout, and not watery under the dry skin that formed. Turn off the oven and leave the door cracked for ventilation. Let the pumpkin cool and continue to dry for several more hours.
Remove the skin and any exceptionally dry or leathery parts, and puree
thoroughly.
Please note that most of the dry surface of the meat is still sufficiently
tender to be used, but probably not the stem corners. Because the pulp is so
dry, it will take several minutes with the food
processor, and a number of stirs
and scrapes, before the pulp liquefies enough to turn over by itself and puree
properly. Once it does this, a good minute or more of pureeing will result in a
wonderfully smooth, pumpkin paste. Store in an air-tight container and keep in
the refrigerator.
The pumpkin puree is now ready for use in your favorite
pumpkin recipes.
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