Fresh Pumpkin Puree
Make your own fresh pumpkin puree for use in pie, cookies, muffins, smoothies, and any other pumpkin recipe that calls for canned pumpkin puree.
Preheat oven to 350°F and line a baking sheet with foil.
Cut a small slice off the top of the pumpkin to remove the stem.
Turn pumpkin so the sliced off side is on the cutting board. Cut in half. Remove seeds and strings. Save seeds to roast if you like.
Brush with oil and place cut-side down on the prepared pan.
Roast for 45-50 minutes or until the skin is dark orange and it can easily be poked with a fork.
Use a large spoon to remove the flesh from the skin.
Blend in a blender or food processor and use in pies, cookies, and any yummy pumpkin recipe.
Roasting Pumpkin Seeds
Coat pumpkin seeds with olive oil and roast at 350°F until toasty, about 15 minutes.