Homemade Pumpkin Puree Recipe
Don't throw those decorative pumpkins out! Turn them into an easy pumpkin puree that you can freeze and always have on hand.
Preheat oven to 350°F.
Cut the pumpkin in half.
Scoop out seeds and stringy fibers with a metal spoon or ice cream scoop. (Save the seeds to roast!)
Place the pumpkin cut-side down on a lined baking sheet.
Bake for 60-90 minutes or until tender and a knife can easily pierce all the way through.
Allow to cool for about 15 minutes.
Scoop the flesh out of the pumpkin and puree in a food processor or blender until smooth.
Allow to drain in a fine mesh strainer or using a cheesecloth. (Optional)
Store in the fridge for a few days or freeze in the serving sizes you'll need for later.