Baking with pumpkin is easier than you might think. Simply divide this recipe's yield into batches of 2 cups (equivalent to the amount found in a can) and freeze in resealable plastic bags until ready to bake.
INGREDIENTS | YIELDS 4 CUPS
Wash pumpkin and cut in half. Place 1 pumpkin half in a steamer; if it is too big, cut to fit. Steam each half for 20 minutes or until tender.
Allow pumpkin to cool before peeling off rind or scooping out flesh.
Purée pumpkin flesh and strain out excess water through a cheesecloth-lined strainer.
If you don't have a steamer, you can halve the pumpkin and bake it in the oven. Simply place it cut-side down in a pan filled with 1″ water. Bake at 350°F for 50 minutes and proceed with Step 2.