You can make your own pumpkin puree very easily. Buy a sugar or pie pumpkin (don’t use the big pumpkins that you carve — they don’t taste good), cut in half and remove the seeds. Brush the inside of the pumpkin halves with vegetable or olive oil. Place them on a large rimmed baking sheet, cut side down, and pour in about 1 cup of water. Bake the pumpkin at 350ºF until tender (it can take between 1 and 1 1/2 hours, depending on the size of the pumpkin). Let it cool, then use a spoon to scoop out the flesh, and puree it in a blender or food processor. You’ll get about 1 cup of puree per pound of pumpkin. Pumpkin freezes well and can be used in recipes later in the winter.
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