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Pumpkin: Pumpkin Puree

Source of Recipe

A Midwest Gardener's Cookbook
When preparing whole pumpkins for pies, can create pumpkin puree to use in bars and breads and pies. Preheat oven to 32 ºF. Cut pumpkin in half crosswise, trying to make an even cut so that the cut ends will rest evenly on a flat surface. Remove seeds and stringy membranes. Place pumpkin, shiny skin side up, on a greased cookie sheet and bake until pumpkin feels soft to the touch from the outside, approx. 75 minutes; remove from the oven.

When pumpkin has cooled, remove pulp with a large metal spoon. The pulp may be used at once in a recipe, canned or frozen in plastic containers. Be sure to allow half an inch for expansion when freezing. A six pound pumpkin yields about 4 1/2 cup puree.