About this recipe: A simple way of making your own pumpkin puree. A medium sugar pumpkin is baked in the oven with a little bit of water, until tender. You can then puree it. Use in any recipes that call for pumpkin puree.
Sugar pumpkins are smaller, sweeter and have more flavour than their larger jack-o-lantern counterparts. They are available in supermarkets around Halloween.
This is exactly how I cook my pumpkins. The only thing I will chime in with is that as long as the pumpkin will fit in your bakind dish, and in your oven, there is no reason to cut it first. Save yourself some fingers, and after puncturing it a few times with a fork, bake it whole until it is tender enough to stab through with a fork. Then allow it to cool before you cut it in half. You will find cutting it to be much easier, and often the stem will pull right off. - 02 Nov 2007 (Review from Allrecipes US | Canada)
FYI - 1 15oz can of pumkin = 1 3/4 cups. - 01 Nov 2002 (Review from Allrecipes US | Canada)
This is the best method for fresh pumpkin that I have found--when it is done baking and after it has cooled a bit, you just grab the skin side of the pieces of pumpkin and pinch off the pulp into a bowl. You do need to make sure that you drain off as much water as possible after you puree the pumkin, though, or your recipies will be too watery. I put mine in a colander lined with cheesecloth and it worked well. I then measured 2 cups of puree and put it in bags and froze them to make recipies later. FYI: Cheese pumpkins are the ***BEST TASTING*** baking pumpkins, but the small sugar pumpkins work okay, too. - 24 Nov 2001 (Review from Allrecipes US | Canada)