The last month has been leading up to the trick or treat frenzy about to take place tomorrow. But, what happens to all those cute little pumpkins after the big day is done? Well, if you find yourself with spare sugar pumpkins that haven’t been carved, roast them and you’ve got a base for pies, muffins and even risotto. Here’s the scoop on making homemade pumpkin puree. You’ll need the smaller variety of pumpkins (not to be confused with the tiny decorative gourd-like ones).
Cut a small pie pumpkin (also called sugar pumpkins) in half, scoop out the seeds and place cut side down on a rimmed baking sheet. Bake at 400º until flesh is tender when pierced with a fork, about 30 to 40 minutes depending on the size. Let cool completely, then scoop out flesh and add to the work bowl of a food processor and process until smooth. Use as directed in recipes that call for canned or fresh pumpkin puree.