After hollowing out, cut pumpkin into large sections (my husband was nice enough to do this part). Tightly arrange sections skin side up in 1" water into roasting pan.
Note: I cook the entire pumpkin and make several pies which I freeze. This guide lists ingredients for 2 9" pies. You can freeze prepare pumpkin in ziploc bags for future uses. It freezes well.
Cover tightly with foil. Bake 375° 1-2 hours till tender. be sure there is 1/2-1" water in roaster.
Test with sharp knife which should slide in easily. Cool enough to handle.
Cooked pumpkin scoops EASILY away from the skin in just a few minutes. Scoop right into your food processor.
See how much easier this is than trying to peel a pumpkin raw?
I used to purée in a blender with extra water for 30+ years so that works too, but this year I used my new food processor... MUCH easier than using a blender!
Pumpkin is soft and nearly falls apart.
You can usually scrape right to the skin if cooked enough. It will be very moist.
Purée and pour into colander....
At this point puréed pumpkin needs to have some of the water from baking it drained off.
Skins can be disposed of and other preps made while pumpkin drains.
If you wish to make pies right away, start to measure ingredients while pumpkin drains to the right consistency.
You will learn what consistency is best. It should mound and not be runny. See video.
I quadrupled my recipe because I like to make pies at one time, and freeze to use over the next year. You can use your prepared pumpkin in any recipe, or freeze it in ziplocs.
The spices and sugar are what make the pies taste delicious. More on that in my next guide...
My finished pies! If only I could share the aroma with you! Check out my 2 guides... "make pumpkin pie easily from scratch" & "carve a jolly jack-o-lantern"