It's been a long summer of defending my pumpkin patch against squash bugs. At last count it produced 27 Sugar Pie pumpkins and 3 of the larger Jack O'Lantern variety. If you've ever made a pumpkin pie from scratch, you can attest to the work involved. But finding the canned type gritty and over-oxidized, I've grown to accept the chore in exchange for a year round supply of scrumptious pumpkin.
The Sugar Pie pumpkins-- smaller, darker, thicker--each make about two of the best pies you've ever eaten and are very much worth the work. There are endless uses for pumpkin puree: bread or muffins, biscotti, mousse, custard, and my favorite, the Pumpkin Torte with cinnamon whipped cream layers.
I usually process 3-4 pumpkins at a time. First, cut the pumpkins in sections, removing the seeds and scraping the inside smooth. Use a serrated knife and large cutting board for this task and proceed with care. The Sugar Pie has thick, meaty walls and is not very stringy. Bake the sections in a large covered pan for about an hour, or until soft. Scoop the soft meat from the skin and process the cooled pumpkin in a food processor 2-3 cups at a time, adding a small amount of water if the pulp is too thick. Then use or freeze. Don't forget to save the seeds; some for next year's patch and the rest to oven roast for snacks.
Note: If you've added water or thawed your puree to find it separated, just place it in a strainer, lined with a coffee filter, until it becomes the consistency of thick pudding. The USDA does not recommend canning pumpkin, and freezing works well.
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