Pumpkin Puree
(as seen on Pennies on a Platter)

Makes 4 cups puree

2 sugar or pie pumpkins (2 lbs each)

Preheat oven to 325˚F. Cut pumpkins vertically in half from stem to bottom.  Scoop out the seeds and stringy membranes. (Clean and reserve seeds for later use.  Recipe to follow shortly.)  Place halves flesh side down on a baking sheet.  Add one cup of water.  Bake for 60 - 90 minutes, until flesh is tender and can easily be scooped from the skin.  Mine were ready in 60 minutes.  Scoop out the flesh and puree in a blender or food processor.  Or, use a fork to mash, depending on desired consistency.