Cooked Pumpkin Puree

To be frozen or refrigerated for future baking endeavors. (The USDA no longer recommends canning pumpkin).


  • (Materials):
  • Butcher knife
  • Cutting board
  • Large cooking pot
  • Fairytale or Neck pumpkin


  1. Use your good set of strong arm muscles to heave that pumpkin from your front porch into your kitchen sink. Rinse it with a clean dish cloth to remove any dirt or mud. Towel it dry. Use those muscles again to place it onto a cutting board. If you wish, you can complete several repetitions of the lifting and get your workout in for the day!
  2. Cut the pumpkin into wedges. Remove and discard any seeds.
  3. Put the pumpkin wedges into a large pot with about an inch of water in the bottom. Bring to a boil. Reduce heat slightly and simmer until pumpkin is soft. (If you have a large steamer you can also place the pumpkin in that to cook it. It doesn’t need to sit in the water to get soft).
  4. Scoop the soft pumpkin out of the skin and place in a blender. Puree.