Thanksgiving is next week and certainly pumpkin pie is on your menu. Why not make them with puree made from fresh organic pumpkins? Here’s how as published by The Arizona Republic.

A 5-pound pumpkin yields about 1 1/2 pounds of puree.

Once cooked, leftover cooked pumpkin can be frozen up to 16 months.

When cutting pumpkins, use a serrated knife and a sawing motion.

To make by steaming, cut pumpkin in half, remove seeds, pulp and stringy portion. Cut into small pieces and peel. Place in a steamer or metal colander that will fit in a covered pot. Steam for about 50 minutes or until tender. Puree in a blender or food processor or put through a food mill.

To roast, cut pumpkin into quarters, remove seeds, pulp and stringy portion. Place the pumpkin quarters in a baking dish. Add enough water to cover the bottom of the pan. Cover pan with a lid or foil. Bake in a 350-degree oven for 45 to 60 minutes. Allow pumpkin to cool slightly and scoop out flesh. Puree in a blender or food processor or put through a food mill.