• For more alternative cooking methods, read the section in the post above.

Cubed pumpkin

• Half the pumpkin using a sharp knife. Then, remove the pumpkin seeds using a large spoon (save them to make roasted pepitas later). Peel, then cut into 2-inch cubes. (See photos above for reference.)
  2 lb sugar pie pumpkin
• Transfer the pumpkin pieces into a large pot like a Dutch oven. Add just enough water to barely cover it and boil with the lid on for 15-25 minutes.
• To check for doneness, poke one piece with a fork. If the pumpkin is soft and fork-tender, it's ready. Using a spider strainer or a fine mesh strainer, scoop out the cooked pumpkin from the pot, let any excess water drain off, and transfer it to a food processor.
• Let it cool for a little bit to avoid hot splashes of pumpkin puree coming into contact with your skin. Using a high-speed food processor, blend on high for 2-3 minutes, or until you have a smooth puree and no chunks remain. You may need to blend it in batches if you're pumpkin is too big and your food processor is too small.
• Transfer the pureed pumpkin back to the pot (use the same pot as before) and heat it over medium-high heat. Cook for 20-30 minutes, stirring occasionally, or until most of the liquid evaporates and the mixture is half as much as in the beginning. (See photos above for reference.) (How long you cook the puree will depend on how watery it is. For a very watery puree, you may need to cook it for as much as 40 minutes.)
• Finally, let it cool down before storing it in the refrigerator for later use, or using it in a recipe right away.

Whole pumpkin

• If you have a small enough pumpkin that will fit in your pot, there is no need to peel and chop it. Simply place it whole in a heavy-bottom pot like a Dutch oven and add enough water to cover the bottom. Close with the lid and steam for 30-40 minutes (depending on the size), making sure to add more water if it evaporates.
  2 lb sugar pie pumpkin
• It's ready when the flesh is soft and you can easily insert a fork. Using kitchen tongs, carefully remove it from the pot and set it on a plate or a cutting board to cool completely. Cut it in half, scoop out the flesh using a spoon, and transfer it to a food processor. Blend until it's completely smooth and no chunks remain,
• Transfer the pureed pumpkin back to the pot (use the same pot as before) and heat it over medium-high heat. Cook for 20-30 minutes, stirring occasionally, or until most of the liquid evaporates and the mixture is half as much as in the beginning. (How long you cook the puree will depend on how watery it is. For a very watery puree, you may need to cook it for as much as 40 minutes.)
• Finally, let it cool down before storing it in the refrigerator for later use, or using it in a recipe right away.