When I was young my mom had a boss who she really loved, her name is Perry-o. Perry-o has long gray hair in a braid down her back and she always seems to have a smile on her face. She would host holiday parties at her home, which was off the grid. I remember her husband David showing us the big batteries they used for the wind generator that powered their house. And running with my brother through the many gardens they tended for produce and flowers to sell at the local market. They were probably the first hippies I ever met and I think they are awesome.
Perry-o told me a recipe that I use every year, on how to make your own pumpkin puree. Not only is it easy, but it’s much more flavorful than canned pumpkin and brighter in color! I will never use canned pumpkin again. Let me know how you like your own made-from-scratch pumpkin puree!
How to Cook a Whole Pumpkin
Preheat your oven to 400ºF and have a baking sheet with sides or a baking dish ready. The pumpkin will release some liquid while baking, so you need to roast it on a pan with sides. Rinse off the pumpkin. You can pierce the pumpkin with a knife to allow for ventilation but I typically do not – just put the whole pumpkin in the oven.