Homemade Pumpkin Puree
Why This Recipe Works
A sugar pumpkin has more flavor and is also denser and drier than that of bigger jack-o’-lantern pumpkins, so it will take less time to cook. However, it’s still somewhat watery, so you can’t simply cook it until soft and then puree it. For a texture that is comparable to canned pumpkin, we roast the sugar pumpkin until it is completely tender, then puree it in a food processor until smooth. We then drain the cooked pumpkin in a fine-mesh strainer for about an hour to remove excess liquid. To check its consistency, pack the pumpkin into a drinking glass and unmold it: It should slump gently toward the base.