Name: Fresh Pumpkin Purée
Yield: Makes about 3 1/4 cups
Ingredients: 2 lb fresh pumpkin, cut into roughly 4- by 5-inch wedges; 1 tablespoon unsalted butter, melted; cheesecloth

Active time: 25 min Start to finish: 10 1/2 hr

Look for sugar pumpkins and cheese pumpkins — we find they make the tastiest purée for pies, tarts, and cakes.

Cooks' note:

• Purée keeps, covered and chilled, 2 days or, frozen in an airtight container, 2 months.

Recipe notes

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