How to Bake a Pumpkin for Pie

Step-by-Step Guide

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   Step 1: Get yourself a pumpkin.

   It should be relatively small.
   
   Some varieties to consider are the Sugar Pie, Jarrahdale, or Queensland Blue.
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   Step 2: Cut the pumpkin into quarters with a large chef's knife or cleaver.

   If you're worried about cutting off a digit, rest the knife on the pumpkin and gently tap the blade with a rubber mallet until it is properly segmented. ,,, Using a large spoon, remove the roasted flesh of the pumpkin from the skin into the bowl of a food processor.
   
   Process until the flesh is smooth, 3 to 4 minutes.
   
   Store in the fridge for up to 1 week or freeze for up to 3 months. , Allow it to drain until there is about 3/4 cup of liquid in the bottom of the bowl.
   
   If extra liquid needs to be drained, you can cook it over medium heat for 4-5 minutes. ,
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   Step 3: With a large metal spoon

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   Step 4: scrape the seeds out of the pumpkin

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   Step 5: then sprinkle the quarters with kosher salt.

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   Step 6: Place them on a baking sheet lined with foil and bake at 400 degrees for 30-45 minutes

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   Step 7: or until a paring knife can be easily inserted and removed from the pumpkin.

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   Step 8: Remove the baking sheet to a cooling rack and cool the pumpkin for 1 hour.

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   Step 9: The night before using the purée

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    Step 10: place it in a large

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    Step 11: fine-meshed strainer lined with cheesecloth set over a bowl.

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    Step 12: Finished.

Detailed Guide

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