It's hard to find a good pie pumpkin here in Germany. I've seen many a beautiful Kürbis (as they call call pumpkins around here), but not many Pumpkins that look like the American ones I know. Finally I spotted this bad boy...
I was so excited, I stabbed it.
Actually, that's all you have to do before you throw it in the oven. Just stab a few holes for ventilation and throw it on a pan. No cutting. No peeling. Trust me.
Bake it at 350ºF or 180ºC (yes I've finally been forced to start doing Celsius conversions for you) for about an hour or until it's tender when you poke it with a fork.
Wait for it to cool a little so you don't burn your hands off and then slice the whole pumpkin in half.
Scoop all the seeds and guts out. You can roast the seeds too. I was going to, but... well, they sat on the counter for two days and started smelling like a million dirty dishrags that hadn't been washed for a century, so that plan was kind of ruined.
Or maybe that actually was the smell of a million dirty dishrags on my counter that I haven't washed for a century... hmmm....
Use a spoon to scoop all the flesh off of the skin and into your food processor.
After a quick whirl in there, you're good to go.
I think the best plan is to keep it in the refrigerator in a tupperware. I'm sure you could freeze it too.
My pumpkin was really big so it made a ton of purée. I think for every pound of pumpkin, you'll probably get about a cup of purée.
Also, if you're converting from recipes that call for a can, the small can (15 oz.)= 1 3/4 cup pumpkin purée and the big can (29 oz.)= 3 1/2 cups.
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