This recipe for pumpkin puree, courtesy of chef Paul Bergeron, is used to make his delicious pumpkin pecan-praline pie.
- Yield: Makes 1 1/2 pounds
Source: The Martha Stewart Show, November Fall 2007
- 7 to 8 pounds Long Island Cheese or sugar pumpkins, washed and stems removed
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Cut pumpkins in half crosswise; scoop out seeds and discard. Place pumpkin halves, flesh side down, on prepared baking sheets. Transfer to oven and roast until easily pierced with a knife, about 1 hour. Let cool slightly.
When pumpkins are cool enough to handle, scoop out flesh from skin; discard skin. Place pumpkin flesh in the bowl of a food processor; process until smooth.
Place pumpkin puree in a mesh strainer set over a large bowl. Transfer strainer and bowl to refrigerator; let drain overnight. Discard liquid. Use pumpkin puree immediately, or store in an airtight container refrigerated, up to 2 days, or frozen up to one month.