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Pumpkin Puree

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Instead of roasting just one pumpkin, try two. Kept in the freezer -- the puree will last for up to 6 months.

Prep: 10 minutes
Total: 5 hours

Ingredients

Yields about 2 cups

Preheat oven to 400 degrees. Snap off the pumpkin's stem and halve the gourd lengthwise. With a spoon or melon baller, remove seeds and rinse for roasting or discard.
Place pumpkin halves cut-side down on a large rimmed baking sheet. Roast until tender, about 1 hour.
When cool enough to handle, scoop out cooked pumpkin flesh; discard skin. Transfer pumpkin flesh to a food processor; process until smooth.
Set a colander in a large bowl and line with a double-layer of cheesecloth. Place pumpkin puree in cheesecloth. Cover with plastic wrap and place in refrigerator to drain, at least 4 hours, and up to 3 days.