Ingredients

The following ingredients have 4 Servings
  • 1 Sugar Pumpkin (whole)

Instruction

  • Preheat oven to 350 degrees F.
  • Wash the outside of the pumpkin and dry.
  • With a sharp knife, cut the pumpkin in half. Using a large spoon, scrape out the inside stringy parts of the pumpkin, along with the seeds. Scrape as much of the stringy bits off as you can.
  • Again with the knife, proceed to cut each half of the pumpkin into smaller sections.
  • Lay the sections out, face down, onto a parchment lined baking sheet. (Depending on the size of the pumpkin, you made need two baking sheets.)
  • Bake the pumpkin for 1 - 1 ½ hours, or until VERY soft.
  • Remove and let cool.
  • When cool, cut or scrap the pumpkin meat off the rind.
  • With a blender or a food processor, blend the pumpkin until it is very smooth. Sometimes a bit of water may be required to get the processor going smoothly, but try to only use what is necessary. You don’t want the puree too watery.
  • When you’re pureed the entire bunch of pumpkin pieces, store the puree into an airtight container.