Homemade Pumpkin Puree
Appears in Cook's Illustrated September/October 2014
WHY THIS RECIPE WORKS
A sugar pumpkin has more flavor and is also denser and drier than that of bigger jack-o’-lantern pumpkins, so it will take less time to cook. However, it’s still somewhat watery, so you can’t simply cook it until soft and then puree it. For...