Pumpkin Puree

1 small pumpkin, halved and seeds removed


Place pumpkin, flesh side down on a baking sheet lined with parchment paper.  Bake at 400* for about an hour, until the pumpkin starts to collapse and a fork can be inserted easily into the flesh. Scoop out pulp and place into a strainer.  Allow to drain for an hour or longer, until the flesh is completely dry.  Place into a container and refrigerate or freeze until ready to use.