This was my first attempt at making pumpkin puree. I couldn't find 'sugar pumpkins' at my local grocery store, so I just bought a plain ol' Jack-o-Lantern. It was good sized, but not massive. (And truth be told, I let it sit out on the front porch for a few days first before I cooked it up!) There seems to be a number of ways to cook pumpkins--water, no water, oil, no oil... I opted to slice it into big chunks, then put it in a cake pan with a little bit of water (1/2-1") at the bottom. Then I covered the whole thing with tin foil. I didn't use any oil because I wanted the puree in it's purest form. And I was afraid it would dry out if I didn't add some moisture, but boiling seemed too processed. I had 3 large pans of pumpkin I cooked it for about 1 1/2 hours @ 350 (I just kept checking it until it was soft enough to put a fork in the meat). Then I put the meat in my cuisinart and pureed away. I froze it in 1 and 2 cup increments in freezer bags. This morning I made the Pumpkin Chocolate Chip Cookies III from this site and... drum roll... they were sooo good! So the Jack o' Lantern worked fine--no funky flavors. UPDATE: The pumpkin puree is great for cookies and muffins, but hasn't worked so well in pumpkin bread... I've made it twice now and it has sunk in the middle a little. So maybe there was too much moisture or something (?)
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This was my first attempt at making pumpkin puree. I couldn't find 'sugar pumpkins' at my...