Pumpkin Puree

Cut a medium (about 6 pound) fresh pumpkin into 5-inch square pieces. Remove the seeds and fibrous strings. Arrange the pieces in a single layer, skin side up, in a large, shallow baking pan. Cover with foil.

Bake at 375 degrees F for 1 to 11/2 hours or until tender.

Scoop the pulp from the rind. Place part of the pulp in a blender container or food processor bowl. Cover and blend or process until smooth. Transfer the pumpkin into a strainer lined with cheesecloth or overlapping, large coffee filters. Set over a large bowl and press out any liquid. Cover the surface of the pur