by Kay Steiger
Tommy presented the argument against Libby’s pumpkin purée here. I’d like to present an alternative solution: making your own. The major obstacle here is time but is quite easy if you have an extra hour to spend on baking. I got the idea for roasting my own from this pumpkin bread recipe (which is excellent) from Simply Recipes.
Start by preheating the oven to 350 degrees. Cut a pie pumpkin in half with a very sharp knife. Pie pumpkins are too small to be the kind you’d carve up at Halloween, but much larger than the weird decorative mini-pumpkins. Once you cut the pumpkin in half, simply scoop out the guts and the seeds. Then place the two halves of the pumpkin on a cookie sheet, flesh side down. Bake them for 45 minutes to an hour, or until the flesh is soft. Take them out and allow them to cool because the flesh will be too hot to the touch. Once it’s cooled, just scoop the flesh out with a large spoon, dump it into the food processor, and process it until smooth. One medium pumpkin makes about two cups of pumpkin purée.