Easy Pumpkin Puree Recipe (Print Version)

# Ingredients:

01 - 2 1/2 pounds small sugar pumpkins.

# Instructions:

01 - Heat oven to 425°F. Put paper on pan.
02 - Cut flat spot on pumpkin bottom so it sits steady. Cut in half. Scoop out seeds and strings.
03 - Put pumpkin face down on pan. Cook 45 minutes till soft when poked with fork.
04 - Let cool till you can touch it. Scoop soft inside into blender. Blend till smooth.
05 - Keep in fridge 5 days or freeze 3 months.

# Notes:

01 - Makes about 3 cups.
02 - For stronger taste: spread thin on pan, cook 15 more minutes at 400°F.

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