Fresh Pumpkin Puree

Directions

1. 1
   Preheat oven to 350°F.
2. 2
   Line one baking sheet with foil and set aside.
3. 3
   Line another baking sheet with paper towels and set aside.
4. 4
   Rinse dirt off the outside of the pumpkins and pat dry with a clean towel.
5. 5
   Cut pumpkins in half, vertically, with a large knife.
6. 6
   Scoop out seeds and pulp from each pumpkin half with a large spoon, separating the seeds and the pulp.
7. 7
   Discard pulp and save the seeds for another use if desired.
8. 8
   If saving the seeds, wash them thoroughly and spread them onto the baking sheet lined with paper towels and allow to dry. ( I bake them later for a snack).
9. 9
   Place pumpkin halves cut side down onto the foil lined baking sheet.
10. 10
    Bake for 1 - 1 1/2 hours, or until flesh is tender.
11. 11
    Cool the pumpkin halves until they are cool enough to handle.
12. 12
    Scoop out pumpkin flesh and place it in a food processor.
13. 13
    Puree flesh until smooth.
14. 14
    Line a strainer with either cheesecloth or coffee filters.
15. 15
    Pour puree into the strainer.
16. 16
    Place strainer on top of a bowl large enough to catch the juices and place both in the refrigerator for 4 hours.
17. 17
    Discard the juices in the bowl and use the puree for pies, biscuits, pumpkin cinnamon rolls, dog treats and more!