Don’t just carve it, cook it. Yes, you can buy the Libby’s canned stuff, but fresh pumpkin puree is so much better. And really easy to make. Here’s how.
First, choose your pumpkin. There are so many varieties, and so many are interchangeable that you really can’t go wrong. For baking purposes my favorite varieties are cinderella (pictured above, straight out of our garden), blue hubbard and sugar pie.
Next, quarter it and throw it on a sheet pan.
Additionally, you now have pumpkin seeds you get to roast. Bonus! The interwebs would have you believe that pumpkin seeds are practically a superfood.
Then roast it, skin side up, at 400°F until soft. Once it’s cool enough to handle, scrape out the flesh and puree it in a blender. And just like that, you have yourself fresh pumpkin puree.
If this makes more than you need, portion the leftovers into usable servings and freeze. I measure one cup increments and freeze it in Ziploc bags.