Pumpkin Puree

I love cooking with pumpkin!   Sometimes sweet, sometimes savory, always delicious!   The building block of everything pumpkin is liquid gold, aka pumpkin puree.  Of course the puree from fresh real pumpkin is superior to the canned pumpkin and it is easy to make.   Cook up a bunch, freeze the excess and enjoy all your pumpkin recipes 

Pumpkin Puree

Ingredients 

Pumpkin! 

Directions

Cut the top off the pumpkin and remove the seeds, set them aside
Scoop out all the "guts" and scrape any excess off the pumpkin flesh
Cut the pumpkin into medium size chunks 
Place face down on a baking sheet and place in a 350 oven 

Bake until the skin is dark and the flesh is very tender, about 2 hours

Remove from the oven and as soon as you can handle the pumpkin remove the skin 
Place the cooked flesh in a blender and process on high until it is a smooth, thick liquid 

Tips and Hints

• I've used both the large jack-o-lantern type pumpkin and the smaller sugar pumpkins with success, though the sugar pumpkins reportedly have more "pumpkin" flavor and the larger pumpkins are a bit more "squash" like 
• The cooked pumpkin will likely have a lot of moisture, sometimes even liquid, make sure this is put in the blender with the flesh
• The hotter the pumpkin the more easily it will process into puree, so as quickly as you can after the pumpkin comes out of the pumpkin 
• If you are not cooking with the puree right away pour into a large bowl and allow to cool.  You can then place in freezer bags and freeze to use later
• You can roast the seeds later and snack on them, or save and plant

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