Pumpkin Puree

I was recently looking for an easy way to do pumpkin puree and found this insanely easy technique. All you need to do is use a sharp knife to poke four holes in a whole pumpkin. Put it in an oven proof baking dish with a quarter inch of water, slide into the oven at 350 for about an hour depending on the size of the pumpkin.


Once you can easily stick a fork in it and turn, take it out and let it cool for a bit. Cut the top off, scrap out the seeds and then scrape the flesh from the skin. It should be really easy and almost creamy.

You can puree it before you bag it or puree it later. I went straight to the freezer bag. After cooling and labeling, I put it in the freezer. Can you say pumpkin pie?