This is my first time making pumpkin puree and I was delighted at how easy it was to make and how much more flavor it added to my pie compared to canned pumpkin puree. I froze most of this batch in 1-cup measures for baking and some in a few ice cube trays for baby food as Chayton will be starting solid foods in just a few months time. I am really looking forward to trying this in my Pumpkin Cheesecake with Frangelico recipe, which I will be making over the holiday season and sharing with you at that time.
Small-medium pumpkins are best for flavor. Using a sharp knife, cut the pumpkin in half and remove the seeds and stringy flesh with a metal spoon. If the pumpkin is large, cut it into wedges or large manageable pieces and place flesh side down onto a baking dish. Do not season or coat with oil.
Bake in a 350*F oven for 45 minutes to 1 hour, or until the flesh is tender.
Remove from oven and allow the pumpkin to cool.
Scrape the flesh off with a spoon. Puree in a food processor in small batches until smooth. Put puree in freezer bags in 1-cup portions and lay the bags flat before freezing so that they stack nicely.
Use puree as baby food, for baking, or added to soups or sauces.