When John and I went pumpking picking in October, we chose 5 pumpkins.  Three were babies, I love the babies.  One was a huge perfect jack-o-lantern pumpkin; the last one was about five pounds and perfect for pumpkin puree (you want smaller pumpkins, not jack-o-lantern types).  Anyway, after we carved our jack-o-lantern (see below), I couldn't put off pureeing the pumpkin any longer.
I love just looking at pumpkins, but I really wanted to challenge myself to make fresh pumpkin puree rather than running out and buying a can every time I needed pumpkin.  Lately, I have been using it in EVERY recipe contest I've entered, practically.  And, that can get expensive. 

I really wanted to take step-by-step pictures but when you're so focused on doing everything right, its so hard to remember the camera!  I tried though...PS, this is a perfect winter activity because the heat from the oven keeps the house nice and toasty!

Pumpkin Puree
Serves:  1 1/2 cups of puree


Ingredients:  One Pumpkin












Preheat the oven to 375 degrees F.  Cut the pumpkin into half or thirds and remove all the seeds.  I saved the seeds for toasted pumpkin seeds while we were watching a movie that night.  Place the meat of the pumpkin facedown on a tin-foil lined pan.  Cook in the preheated oven for 90 minutes.  The pumpkin should be soft, the skin will turn a dark orange/brown.  Turn the pumpkins over to view the meat of the pumpkin.  It should easily come off with a spoon.  If not, place it back in the oven for another 10 minutes.