How To Make Homemade Pureed Pumpkin

• Preheat oven at 350 degree
• Cut the pie pumpkins in half, then cut in quarters.
• Using a spoon, scrap out the seeds and pulp. Discard unless you want to bake and salt the seeds for a healthy snack.
• Arrange rind-side up.
• Bake covered 1 to 1-1/2 or until fork tender. Allow to cool.
• Scoop the pulp from the rind, place in a blender or a food processor and process until smooth.
• Spoon puree into a fine-mesh sieve. Allow to drain for an hour. Press puree to remove any additional liquid.
• Freeze in quart-size containers or bags for up to 6 months.

Photo compliments of morguefile