Pumpkin Puree for Pies, Breads, Soups etc…

From Janine McCormick

Slice off the top of the pumpkin where the stem is and then cut in half.  Scoop out the seeds and save for roasting or discard.  Put the two pumpkin halves in a baking dish with ½ to an inch of water, cover with foil and bake at 350 for 30 to 45 minutes, or until a knife easily slides in through the skin without effort.  Allow the pumpkin halves to cool, then scoop out the cooked pulp and puree in a food processor or mash well with a potato masher.

You can freeze this very easily in ziplock bags for future pumpkin breads, soups and pie for the holidays!  I recommend freezing in 1 to 2 cup increments so that you can thaw just what you’ll need for a recipe.