How to Make Pumpkin Pie Puree

The traditional pumpkin pie starts with a plump pumpkin. But did you know that any orange-fleshed squash such as butternut or buttercup make splendid pies, too? Roast, puree and season with cinnamon, ginger and other pumpkin pie spices for a fresh, seasonal taste.

Don’t worry if you can’t do it all in one day. You can prepare the pumpkin or squash up to five days before you make your pies. Or you can store puree in the freezer for six to eight months for baking muffins, breads or pies anytime.

1. 
   Preheat the oven to 375 degrees.

2. 
   Wash the pumpkin or squash with warm water.

3. 
   Working on a solid surface, cut the squash into chunks about 4 inches square. Scrape off seeds with a spoon.

4. 
   Place the pieces uncovered and with the fleshy part down on a shallow baking dish. Bake for 45 minutes or until the pieces are easily pierced with a fork. Let cool. Pour off liquid that accumulates in the pan.

5. 
   Separate the cooked flesh from the rind. Place the flesh in a colander or large strainer.

6. Puree the cooled pumpkin or squash in small batches in a food processor, or put the cooked pieces in a deep pot and use an immersion blender, if you have one.

7. 
   Store puree in 2-cup portions in the refrigerator for up to seven days, or freeze for long-term storage. Pour off any juice that separates from the stored puree before using it in your favorite pumpkin pie recipe.

Tip: Save leftover seeds to roast for a tasty snack.

If you find yourself with too much puree for your own use, freeze puree to give to friends and family. Place the puree in a basket along with any needed spices. Add a bow and include your favorite pumpkin pie recipe, too.