Apparently there is another shortage of pumpkin puree this year. I am not exactly sure why because I can always find it at the store. Even though I always have extra cans, I am never one to turn away from doing something homemade nowadays. I found these instructions online (thanks to Annie) about how to puree pumpkin and even store it. I couldn't resist! Plus I was shocked to find out that I did it the same last year with one minor (read: major) step missing: the straining. No wonder the pie was watery!
First, you want two (or so) pie pumpkins. These are usually smaller than your jack-o-lanterns and are usually pretty inexpensive.
First you will want to chop the tops off the pumpkins. Even if you have a brand-new knife this and the next step will be difficult to do smoothly.
Then slice the pumpkins right down the midde to cut them in half, vertically.
Using a melon baller (or similar tool), scrape out all the goop (aka pulp) and seeds. Save the seeds for baking!
Place 1/4-inch of water into a deep dish pan and bake the pumpkins, flat side down.
Bake at 350 degrees for 60-90 minutes. You will know they are done when you flip them over and can easily poke a fork through the flesh of the pumpkin.
Using the melon baller from before, remove all the pumpkin flesh (not including the skin) and place into a food processor.
Process the pumpkin until it is pureed and smooth, about 2-3 minutes.
Once pureed, place a mesh sieve lined with a paper towel over a medium mixing bowl. Strain the puree for 1-2 hours and evenly divide into storage containers.