Pumpkin Puree

Directions

1.  Preheat oven to 400 degrees F.

2.  Cut the top of pumpkin off, then cut pumpkin in half and scoop out the seeds and fibers. Cut the pumpkin halves in half so that you have 4 chunks.  You can cut them so that you have 6 chunks.

3.  Place pumpkin chunks in a large roasting pan or rimmed cookie sheet.

4.  Pour 1/2 cup water into the bottom of pan and cover all tightly with foil.

5.  Bake in hot oven 45 - 60 minutes or until pumpkin is soft and easily pierced with fork.

6,  When cool enough to handle, scrape pulp from skin into bowl of food processor and puree until smooth.

7.  Use as desired or freeze in airtight container for up to 12 months.