DIY Pumpkin Purée

The secret to making pumpkin puree that tastes just like the canned variety you’ve grown to know and love.

First off, a couple notes to mention. The best pumpkins for baking are not the kind you use for carving.  Remember that pumpkins are a type of squash, and the bigger they get, the tougher and less pleasant tasting the flesh is.  Aim for the smaller baking pumpkins that are roughly the size of a personal watermelon.  You want one that’s heavy for it’s size and without blemishes.  If it’ll be a couple weeks before you use the pumpkin, choose one with longer stem to prolong it’s shelf life.

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