Pumpkin Week - Puree, Cheesecake and more!

How can we not have a week of pumpkins during this first cool week of fall? This is a worth repeat of a post from last year:

Canned pumpkin is good, but if you ever make your own pumpkin puree, you will never go back.  Making puree is easy, you just need patience (if you know me, please stop giggling).

Step 1:  Roast Your Pumpkin

For this, you have two options:

Option 1:  Oven Roast:  Turn your oven or electric roaster to 325 degrees.  While it heats, cut your pumpkin in half and remove the seeds and pulp (no need to peel).  Spray the bottom of a pan or your roaster with vegetable cooking spray.  Place the pumpkin in the pan, cut side down, and add just enough water to cover the bottom of the pan.  Place in oven or put lid on the roaster and roast for 1 to 2.

Option 2:  Slow Cooker:  Cut your pumpkin into pieces, removing the seeds and pulp, no need to peel.  Put pieces in your slow cooker, add 1/4 cup water and cook for 2 - 4 hours on high or 6 - 8 hours on low.

Step 2:  Make your puree

When the Pumpkin is soft, put the pieces in a colander and allow to drain for about an hour (this will also allow it to be cool enough to handle).  Using a spoon, remove pulp from skin.  You can then make puree by either running it through a food mill or pulsing it in a food processor.

After you make your puree, pour it into a mesh sieve that is over a bowl and allow to drain further.  You need to get as much of the water as possible out of the puree.  If you do no do this step, pies will set, but other baked goods will be to most to work properly.

Once drained, use in your favorite recipe or freeze.  I like to freeze mine in 1 cup containers so I only need to pull out what I need.