Method 1: Select and process pumpkins 1. Use smaller pie pumpkins or sugar pumpkins to make them. 2. Wash the pumpkin. 3. Cut the pumpkin. 4. Scoop out the seeds. 5. Cut half of the pumpkin into wedges. Method 2: Roast, peel, and puree the pumpkin 1. Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). 2. Place the pumpkin pieces on the baking sheet. 3. Roast pumpkin pieces. 4. Peel. 5. Puree the pumpkin flesh. 6. Store pumpkin puree. Method 3: Use pumpkin puree 1. Make pumpkin pie. 2. Make pumpkin pie. 3. Make pumpkin soup. Homemade pumpkin puree is the perfect ingredient for pumpkin pie, cookies, and many other delicious fall treats. It is made from roasted and peeled fresh pumpkin. This article will show you how to choose good pumpkins and make them into pumpkin puree.

Method 1: Select and process pumpkins

1. Use smaller pie pumpkins or sugar pumpkins to make them. You can make pumpkin puree from any type of pumpkin, but for better flavor (and the best pie), choose smaller pumpkins, which are better for this recipe than lantern-sized pumpkins. Each pumpkin makes about a cup of pumpkin puree. Look for pumpkins with fresh orange flesh, no large bruises or scratches, and a uniform shape.

Good pumpkins tend to have stripes in colors other than orange, such as yellow and green. These squashes also make a delicious soup, they just aren't the bright orange color you're used to.

Don't choose raw pumpkins - they don't have enough pulp to make soup, and they aren't fully ripe enough to be eaten.

2. Wash the pumpkin. Rinse under cold water and wipe away dirt or other debris, especially if your pumpkin was picked from the garden or on a pumpkin vine.

3. Cut the pumpkin. First, cut off the stem and keep as much of the main body of the pumpkin as possible. The more complete the better. Then cut the pumpkin in half and remove the seeds.

4. Scoop out the seeds. Use a large spoon to scoop seeds from pumpkin halves into a bowl. Save the seeds, they're delicious too. Also scoop out as much of the orange strands as possible.

5. Cut half of the pumpkin into wedges. Finally, you have to cut the pumpkin in half into quarters to be considered complete. You should now have 8 (you will have more if you use more than 2) wedges of squash to cook.

Method 2: Roast, peel and puree the pumpkin

1. Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius).

2. Place the pumpkin pieces on the baking sheet. Place them evenly along the baking sheet, skin side down. Don't let the pumpkin pieces sit next to each other as they won't cook evenly. There is no need to drizzle with oil; if you plan to use the pumpkin puree in a later recipe, add no ingredients other than pumpkin.

3. Roast pumpkin pieces. Place the baking sheet in the oven and bake for about 40 minutes. Once the pumpkin chunks are cooked, it should be easy for you to slide a fork through the meat. Remove squash from oven and cool. Do not roast the pumpkin pieces until they are brown; this will affect the taste of the pumpkin puree. The pumpkin only needs to be roasted.

Pour some water into the baking pan and roast the pumpkin pieces together to prevent the pumpkin from burning. As the water heats, it creates steam, which helps the pumpkin roast more evenly without turning brown.

4. Peel. Once the pumpkin chunks have cooled down, it's time to remove the skin. Use your fingers to peel off the pumpkin skin. The pumpkin skin should peel off easily. If necessary, you can also use a fork to help you peel the skin. Put the pumpkin flesh into a bowl and discard the skin.

5. Make pumpkin flesh into puree. Place the squash into a food processor and pulse until smooth. Check to make sure there are no large chunks of pumpkin left. If you don't have a food processor, you can use a blender or potato masher instead. If the pumpkin puree looks too dry, add a few tablespoons of water.

If the pumpkin puree has too much water, drain it with gauze before storing.

6. Store pumpkin puree. Pumpkin puree can be stored in an airtight container in the refrigerator for several days. It can also be placed in a freezer bag and frozen for several months for future use.

Method 3: Use pumpkin puree

1. Make pumpkin pie. This is a typical way to use pumpkin puree, and it’s also the tastiest one. Now that you've done the hard part of making pumpkin puree, all that's left is to add in some appropriate seasonings and other ingredients, and you're ready to make delicious pumpkin pie. To make a pumpkin pie, mix 3 cups of pumpkin puree with the following and pour into a pie crust: 6 eggs

1 tablespoon cream

1.5 cups Brown sugar

1/2 teaspoon salt

1.5 teaspoon cinnamon

1.5 teaspoon ginger

1/4 teaspoon nutmeg

3 cups evaporated milk

1 teaspoon vanilla

2. Make pumpkin pie. This healthy fall dessert is another delicious way to make pumpkin puree. Mix pumpkin puree with flour, baking soda, sugar, olive oil, eggs, chocolate chips, then pour batter into loaf pan and oven. It’s easy to make and it will fill your room with scent.

3. Make pumpkin soup.

How to make pumpkin puree more delicious? Turned into a soup, it's perfect for a quick weeknight dinner. In a large stockpot, sauté a pat of butter and some chopped onion and garlic. Add 2 cups of pumpkin puree and stir until cooked through. Add 2 cups of the chicken or vegetables and bring the soup to a boil, then reduce the heat to low. Sprinkle with salt, pepper, and nutmeg to taste. Top with swirls of whipped cream.

Tip: Make enough pumpkin puree to last all winter. Then put them into food storage bags, 2 cups per bag, and freeze them.