Pumpkin Puree

Preheat oven to 400ºF. Cut the top off of the pumpkin, then cut in half. Take all of the seeds and pulp out of the pumpkin. Use for a later use.

Cut the pumpkin into chunks. Place the pumpkin on a baking sheet either side up or down. Bake in the oven for 30-40 minutes until fork tender.

Once pumpkin is cool enough to handle, scrape the pumpkin out of the skin. Place pumpkin in a food processor and blend until smooth. Add water 1 tablespoon at a time to get the consistency you like.

Store pumpkin in an airtight container and place in the refrigerator or you can add the puree to a Ziploc freezer-safe bag and freeze until ready to use.