Fresh Pumpkin Puree
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 (8-pound) sugar pumpkin
1 1/2 tablespoons unsalted butter, melted

Preparation

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. 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 3 Pulp is tender, and let it cool in the pan until it can be handled. 4 Discard any liquid that may have accumulated in the pumpkin, scoop out the 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.