Pumpkin Puree Recipe

  • 1 sugar pumpkin
Preheat oven to 325°. Cut the pumpkin in half, stem to base. Remove seeds and pulp. Put in a roasting pan add a little bit of water at bottom of pan and cover. Bake in the preheated oven, 1 hour, or until tender.

Scrape pumpkin meat from shell halves and puree in a blender. Strain to remove any remaining stringy pieces. Store in the freezer in freezer safe bags.

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