Preheat over to 350 degrees. Slice pumpkin in half. Scoop out seeds. Put the pumpkin face-down on a cookie sheet. Bake until pumpkin is soft when poked with a fork. Time will depend on the size of the pumpkin, but about two hours for an average-sized pumpkin. Remove from oven. Wait for pumpkin to cool. Scoop out pumpkin meat with a spoon. That is your pumpkin puree, like from a can. If your pumpkin was large and you now have much more pumpkin puree than you need, put the remainder in Tupperware containers in your freezer until your next pumpkin cooking experiment.
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