pumpkin puree

To make your own Pumpkin Puree
Choose a nice pumpkin from your local pumpkin patch, or grow your own!! *Sugar Pie, Baby Bear or Cheese Pumpkins work the best for making fresh puree. A 5-7 pound pumpkin will make 2 pies easily. Wash your pumpkin and cut in half (lengthwise). Remove all the seeds & stringy fibers with a spoon or canning lid. Place face down on a baking sheet with a lip (add about 1/2 cup water). Bake at 350F (177C) for 45-75 minutes (depending on the size) until it can be easily pierced with a knife/fork. Remove from the oven and cool long enough so that you can scoop out the pumpkin flesh without burning yourself OR remove skin with a knife while still on the baking sheet. Blend in a blender or food processor until very smooth. We like to strain the excess liquid with a cheesecloth or collander. Freeze or can for future use, or use right away!