Pumpkin Puree

Step 1

Preheat oven to 325°F.

Step 2

Cut the pumpkin in half, stem to base. Scrape out the seeds and pulp. Reserve seeds to make baked seeds.

Step 3

Place the halves on a rimmed baking sheet. Sit halves meat side up (cut a small slice out on the bottom of each to allow them to sit evenly without rolling).

Step 4

Cover each half with aluminum foil. Bake for 60 minutes, or until pumpkin flesh is fork tender.

Step 5

Scrape the pumpkin flesh from shell halves and puree in a food processor. Strain to remove any remaining stringy pieces or seeds. You might need to add just a little water to make it a "blendable" consistency. On the other hand, some are watery and need to be drained.

Step 6

If you've tried this recipe, come back and let us know how it was in the comments or ratings.