Cans of processed pumpkin puree are available in every grocery store. They produce a vague pumpkin flavor that can be enhanced with the addition of generous amounts of processed sugar. With about 30 minutes of prep and processing time you can make make use of your fall decorations, save the food miles and reap the flavor and health benefits.
5 lb cooking pumpkin, seeds and pulp removed, cut into roughly 4- by 5-inch wedges
Preheat oven to 400°F.
Arrange, flesh side down, in a large roasting pan or dutch oven and cover pan tightly with foil or a lid. Bake, turning pieces after 1 hour, until flesh is very tender when pierced with a fork, about 2 hours. Remove covering and cool pumpkin in pan until it can be handled.
Discard any liquid that may have accumulated and spoon pumpkin flesh away from skins. Using a potato masher or food processor purée pumpkin. Drain excess water. Refrigerate.
The fresh pumpkin purée keeps 2 days in the refrigerator or 2 months in the freezer.
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Local Pumpkin Patches
Echo Hill Orchards, Monson
Austin Brothers Valley Farm, Belchertown
Kosinski Farms, Westfield
Park Hill Orchard, Easthampton
Deerfield Farm, South Deerfield
Photo Credits:
Baby - Jake Hamre, courtesy of Ashley Niquette
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