How to Make Pumpkin Puree
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I use sugar pumpkins – they are on the small side so I cut them in half.
If you are using a larger pumpkin you will want to at least cut it into quarters depending on the size. Remove the seeds.
Lay the pumpkin pieces flesh side down in a shallow baking pan.
Add just enough water to cover the bottom of the pan.
Bake at 375 degrees till tender. About ½ hour to 45 minutes.
When a fork penetrates through the skin into the pumpkin flesh easily it is done.
Scoop the pumpkin flesh out with a large spoon while the pumpkin is still warm.
Process the pumpkin flesh through a blender to create the puree.
Can or freeze-your choice.
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