Pie pumpkins are smaller, sweeter, less grainy textured pumpkins than the usual jack-o-lantern types. Pie pumpkins are small, usually only 6 inches in diameter. You can usually obtain about 2 or 3 cups or puree per pumpkin. The puree can be frozen so that you can use it later in the season.

Wash the exterior of the pumpkin in cool or warm water, no soap.Cut the pumpkin in half. A serrated knife and a sawing motion works best. Scrape the insides with a heavy ice cream scoop or large spoon.

Steam the pumpkin in a large pan with a steamer basket on the bottom.Cook until the pumpkin is soft. Let cool a bit so you don’t get burned. Use alarge broad spoon to lift and scoop the cooked pumpkin out of the skin. It should separate easily an in fairly large chucks, if the pumpkin is cooked enough.

Some pumpkins are more watery than others. If your pumpkin is watery, strain pureed pumpkin through a cloth for a few hours. If I use frozen pumpkin I do the same again as it thaws out.

Blend the cooked pumpkin in a blender to get a smooth puree. It is now ready to use in any recipe calling for pureed pumpkin.