Fresh Pumpkin Puree (Print Version)

# Ingredients:

01 - 2 1/2 lbs small sugar pumpkins.

# Instructions:

01 - Set oven to 425°F. Line a baking pan with parchment paper.
02 - Trim the bottom of the pumpkin so it isn’t wobbly. Split it in two. Remove all seeds and stringy bits.
03 - Place the pumpkin cut-side down on the pan. Bake for 45 minutes or until you can poke it easily with a fork.
04 - Cool till it’s okay to handle. Scoop the softened flesh into a blender. Run the blender until it’s smooth.
05 - Put it in the fridge for up to 5 days or freeze it for up to 3 months.

# Notes:

01 - Yields about 3 cups.
02 - Want a stronger flavor? Spread it thin on a pan and bake for another 15 minutes at 400°F.

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