I have posted about our pumpkin adventures here and here. We have updated and refined the process over the years. This year we only had a few pumpkins but also had banana squash, hubbard squash and butternut squash. We cooked and combined all of these for our "pumpkin" this year. Most store bought canned pumpkin is not actually pumpkin, many other squash have similar flavors but smoother consistency.
In our usual routine we de-seeded and cut up the squash.
The best and easiest way to cook the pumpkin is...in my pressure cooker! Usually used for canning we have found it is great for cooking large quantities of things like potatoes and squash too. The pan is large and it cooks easily.
Once cooked we run it through Kitchen Aid mixer food mill attachment (I love this attachment). We can then freeze the puree and are set for another year.
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