IN OCTOBER THERE ARE so many pumpkins for sale for carving and decoration. (In fact, every year Americans buy about 1.1 billion pounds of pumpkins, according to the National Agricultural Statistics Service.) Seeing all this American plenty got me energized to cook them. Whole pumpkins come in so many different shapes, sizes, and colors, so rather than developing a one-size-fits-all recipe, I came up with two different cooking methods, based on size. We are not going to mislead you into thinking there is a secret equation that x pounds of pumpkin equals x cups of puree. Larger pumpkins can have less puree if they are hollow. Some small pumpkin varieties have more flesh.
ACTIVE TIME: 30 MIN / INACTIVE TIME: 45 MIN
A large Halloween pumpkin, intended for carving, usually has only 2 inches of flesh. Still, it yields a great deal of goodness. For instance, an 8-pound (2-foot-diameter) pumpkin can produce enough puree for three pies, plus seeds, which can be caramelized for a decadent snack. But cooking it can present challenges. It can be difficult to cut up such a large fibrous fruit, and it’s tricky to fit it in a small oven. So I recommend the following approach.
1 large pumpkin—anything bigger than a foot and weighing more than 7 pounds
With a heavy cleaver, cut off the bottom of the pumpkin; reserve for Layered Pumpkin Pie (here). Chop the rest of the pumpkin into 5-inch pieces. Scoop out the seeds and set aside to roast later (here).
In a large pot over high heat, combine the pumpkin chunks and 5 cups water. Bring to a boil, reduce the heat, and simmer for 45 minutes, until softened. Drain. In batches, puree the chunks in a food processor until coarsely smooth, about 3 minutes. Refrigerate for a few days in a closed container or measure and freeze in batches for up to 6 months.
MAKES 1–4 CUPS PUREE / ACTIVE TIME: 15 MIN / INACTIVE TIME: 1½ TO 2 HRS
1 small to medium pumpkin—anything under 7 pounds and less than a foot across (vertically or horizontally)
Preheat the oven to 350°F.
Cut slits in the top of the pumpkin for ventilation. Place on a baking sheet and roast for 1½ to 2 hours, until the top sags down. Don’t worry about overcooking a bit. Let cool.
Scoop out the seeds and pulp and set aside. When scooping, reserve the skin as well as the thin layer of flesh next to the skin for Pumpkin Skin Powder (here).
When thoroughly cooked, puree in a food processor until coarsely smooth. Refrigerate in a closed container for a few days or freeze for up to six months.