Mimi's Kitchen

• The first step is to pick a small pumpkin. "Sugar pumpkins" or pumpkins marked for pie work best. The giant pumpkins are not good for pie because they have stringy, bland insides and their flesh is not nearly as firm. You want to choose one that is 2 to 3 pounds with less-pronounced grooves and skin with a dull appearance.
• Once you get your pumpkin home, wash and dry it thoroughly. Next, cut it in half vertically through the stem end, and remove the seeds and stringy pulp. Note: roasted pumpkin seeds are delicious, so don't throw them away!
• Lay the pumpkin, cut side down, on a baking sheet lined with parchment paper. Bake in a 350 degree oven for 45 minutes, or until the pumpkin yields to slight pressure. Remove from the oven and cool for at least 20 minutes.
• Once your pumpkin is cooled, scoop the flesh from inside the shell with a spoon, and puree in a blender or food processor until smooth.
• Store puree in airtight containers in the refrigerator or freezer. Use within 3 or 4 days if refrigerated, or within 6 months if frozen.
• Use your puree as you would the canned variety. Note: My 2 lb. pumpkin made about 2 cups of puree.

Here is one of our favorite pumpkin recipes, Pumpkin-Raisin Muffins, from Country Cupboard restaurant in Lewisburg, PA. They bring you a basket of these warm from the oven when you dine there, and I have to say that the first time I tasted one, I though I had died and gone to heaven! I can't think of a better use for homemade pumpkin puree than these fragrant, spicy muffins!