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Ingredients
- 6 -7 lbs pumpkin (the small ones called "pie pumpkins")
- water
- aluminum foil
- salt (to taste})
Method
- Cut the pumpkin in half crosswise and scoop out the seeds and strings.
- Place halves, hollow side down, in a large baking pan covered with aluminum foil and add a little water.
- Bake, uncovered, at 375 degrees for 1 1/2 to 2 hours or until fork-tender.
- Remove.
- When cool, scrape pulp from shells and puree, a little at time, in food processor or blender.
- Mix with a little salt.
- To freeze pumpkin puree: Put 1/2 cups in freezer bags along with spices and use in pies.
- To use pumpkin puree for recipes: Line a strainer with a double layer of cheesecloth or a flour sack dish towel and let the pumpkin sit to drain out the extra moisture BEFORE cooking with it.
- Pumpkin is very moist, so in order for your recipe to come out correctly, you MUST strain it.
