Homemade Pumpkin Puree
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Appears in Cook's Illustrated September/October 2014
For some applications, like Pumpkin Pie, the taste of fresh pumpkin puree (as opposed to canned) can't be beat.
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...
