Celebrate the holidays with a slice of this special pie.
How to Cook Fresh Pumpkin
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.