Yield varies depending on weight of pumpkins
Ingredients
- Small Sugar Pumpkins (not the kind you carve for Halloween)
Instructions
- Use a peering knife to cut around the stem of the pumpkin(s) and remove. Use a sharp heavy knife cut the pumpkin(s) in half vertically.
- With a large metal spoon remove the seeds from the halves. Place the pumpkin halves face down on a sheet pan covered with foil. Cover the pumpkin halves with foil.
- Bake at 350°F (177°C) for 55-60 minutes, until the meat of the pumpkin halves are soft and tender. Allow to cool.
- Scoop the soft pumpkin into a bowl or blender and puree. Portion and freeze for later use or refrigerate for use within the two to three days. Frozen Pumpkin puree will last up to four months.