Ingredients for pumpkin puree
1 large pumpkin or 2 small pumpkins
also needed: chef's knife, large cutting board, baking sheet, foil, food processor, fine mesh strainer, and cheesecloth
Directions for pumpkin puree
Preheat oven = 375 degrees F. Line a baking sheet with foil, and set aside.
Cut the pumpkin into 3-4 inch width slices, leaving the skin on.
Arrange the pumpkin slices onto the prepared baking sheet, skin side up. Using a fork, pierce the skin of the pumpkin. Place sheet into the oven and bake for 45-60 minutes until fork tender.
Remove from the oven and allow to cool. Peel the skin off the cooked pumpkin (should come off easily pulling with your hands, otherwise use a paring knife).
Cut the cooked pumpkin into 2-3 inch chunks. Place the chunks of pumpkin into a food processor or blender. Blend until smooth.
Pour the puree into a fine mesh strainer lined with cheesecloth. Allow to drain 5-10 minutes. Transfer to a storage container or bag. Refrigerate for 1 week, freeze up to 3 months.