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Want to use fresh pumpkin for recipes instead of canned? Here are three ways to make homemade fresh pumpkin puree.

A medium-sized sugar pumpkin yields around 1½ cups mashed pumpkin that can be used for recipes calling for canned pure pumpkin. All three ways to prepare pumpkin begin the same way: Cut the pumpkin in half, and discard the stem and stringy pulp.

SEE MORE: Picking the Right Pumpkin

Baking Method

In a shallow dish, place the two halves face down and cover with foil. Bake in a 375-degree oven for 1½ hours or until tender. Once the pumpkin has cooled, scoop out the flesh and puree in a food processor.

Boiling Method

Peel the pumpkin and cut into chunks. Place in a saucepan and cover with water. Bring to a boil and cook until fork tender. Once it has cooled, puree the flesh in a food processor.

Microwave Method

Microwave halves on high power for seven minutes per pound, turning every few minutes for even cooking. Once the pumpkin has cooled, puree the flesh in a food processor.

SEE MORE: Pumped for Pumpkin Recipes

You can refrigerate puree for up to three days, or store in the freezer for up to six months.