OK maybe "murder" is a strong term but I watched one of the crime shows last nite. Anyway - does everyone know how to cook down a pumpkin? Lets review.
Go and grow a pumpkin. Or, if the guineas get and "F-" for squash bug killing, go on down to your local farmer and buy a pumpkin. But don't pay $12 for heavens sakes. Sheesh. We paid $4 for this one and have enough pumpkin puree for another batch of scones and 4 pies.
Next - stab it with the biggest knife you have. But don't cut your hand off because, you know, pumpkins are kind of rolly-aroundy. Put a towel under your cutting board for extra stability. Be careful.
Cut all the way around and pry open. Behold. Pumpkin guts.
Now scoop 'em out and put the seeds and such in a colandar. You'll be needing them later.
Line the biggest and DEEPEST baking tray you have with foil - you'll thank me later for the easy clean up. Place pumpkin halves cut side down on the baking tray.
When cool, use a big spoon to scoop out the flesh. At this point the flesh still has too much water in it for most recipes. You can put the flesh in a cheese cloth lined colandar to drain to be used immediately.
Or just puree with a hand blender, measure in 2 cup portions, and put in containers for the freezer.
The extra water will come out as it thaws first. Just carefully pour out as the water melts. A small can of pumpkin is about 1 3/4 cup pumpkin. So a 2 cup portion is just about right - especially after you pour out the extra water.
Don't forget the seeds! Keep for cooking, rinse and dry for planting next year, or throw the whole shootin' match out for the clucks.
Now that you know how, you'll never buy another can of pumpkin again. Now go and getcha a pumpkin and cook him down.