My sweet newly-wedded cousin Katherine recently moved to England. She's living in a quaint little town called Cambridge - you may have heard of it. Her brilliant Husband is doing some Masters work over there. ANYWAY, she sent me an email the other day telling me that there is absolutely NO pumpkin puree to be had in Cambridge. Can you believe that? So, not only is she in a new place far far away from family and friends, she can't even cook familiar comforting holiday foods like pumpkin bread or pumpkin pie. So, if you are in a similar predicament, or if you are suffering from Libby's crop failure and subsequent shortage of canned pumpkin in Grocery stores, here is how you can make your own.
Head over to your grocery store and buy some cute little "pie pumpkins". They should be in the produce section with various other gourds and squashes. Cut them in half, scrape out the pulp and seeds, brush them with melted butter, sprinkle on some kosher salt, and roast them in the oven at 375 for 1 1/2 hours. They will look like the above picture.
Next, drain off any excess liquid, scoop out the soft flesh, and puree it in batches in a food processor or a blender until perfectly smooth. When your done you will have a big bowl full of pumpkin puree that is a beautiful orange autumn color. One pumpkin makes just over 1/2 cup puree.