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Celebrate the holidays with a slice of this special pie.
Cut a 4- to 5-lb. pumpkin in half with large knife. Scoop out seeds and stringy fiber. Save seeds for roasting, if desired. Cut pumpkin into 1-1/2-inch chunks; place in large saucepan. Add water to 1-inch depth. Bring to boil; cover. Simmer on medium-low heat 25 to 30 min. or until pumpkin is fork-tender. Drain well; cool just until pumpkin is easy to handle. Remove peels. Mash with potato masher for a chunky mixture. For a smoother consistency, process pumpkin in food processor. Drain mashed pumpkin in sieve for about 20 min. to remove excess liquid before using as directed. Store in refrigerator up to 5 days. Cooked pumpkin can also be frozen in resealable freezer-weight plastic bags up to 6 months.
Mashed, cooked fresh pumpkin might have a higher moisture content than canned pumpkin purée. Consequently for best results, do not substitute canned pumpkin purée in recipes calling for homemade mashed pumpkin.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.