Planning on baking a pumpkin pie as part of your family’s Thanksgiving spread? You might want to think about skipping the canned puree in favor of homemade. A recent Consumer Reports test found measurable levels of BPA in various canned foods, including those labeled “organic” and “BPA-free”. Yikes! What’s more, making your own puree from a fresh pumpkin uses less resources (there’s no factory processing involved)—so it’s better for the environment and your budget. (It might also be better for your sanity, since there’ll be no fighting over the last can of pumpkin puree at the grocery store!)

How to make the fresh stuff? It’s easy!

1. Cut your pie pumpkin in half, placing face-down on an oiled baking sheet. Bake at 375 degrees for 40-45 minutes, or until a fork easily inserts into the pumpkin flesh.
2. Remove the pumpkin halves from the oven. When cool enough to handle, scoop out the stringy insides and seeds (but save the seeds for snacking!).
3. Scoop the pumpkin flesh into a large bowl—make sure to go all the way to the skin!
4. Transfer flesh to a blender or food processor, and puree until smooth. The puree will last in the fridge for 2-3 days, or in the freezer for months.

-Marygrace, KIWI staffer