Recipe: Fresh Pumpkin Puree edit

Step 1

Slice off the stem end of the pumpkin 2 1/2 inches from the top, reserving it; scrape out the seeds and the membranes, reserving the seeds for toasting if desired, and brush the inside of the pumpkin with the butter.

Step 2

Top the pumpkin with the reserved stem end, bake it in a shallow baking pan in the middle of a preheated 375F. oven for 1 1/2 hours, or until the

Step 3

Pulp is tender, and let it cool in the pan until it can be handled.

Step 4

Discard any liquid that may have accumulated in the pumpkin, scoop out the

Step 5

Pulp, and in a blender puree it in batches, transferring it as it is pureed to a large sieve or colander lined with overlapping large coffee filters and set over a large bowl. Cover the surface of the puree with plastic wrap and let the puree drain, chilled, overnight.