Fresh Pumpkin Puree - cooking recipe

Ingredients

1 (3 3/4-4 lb) sugar pumpkin (or pie pumpkins)
aluminum foil

Preparation

Preheat oven to 350\u00b0F.
Line one baking sheet with foil and set aside.
Line another baking sheet with paper towels and set aside.
Rinse dirt off the outside of the pumpkins and pat dry with a clean towel.
Cut pumpkins in half, vertically, with a large knife.
Scoop out seeds and pulp from each pumpkin half with a large spoon, separating the seeds and the pulp.
Discard pulp and save the seeds for another use if desired.
If saving the seeds, wash them thoroughly and spread them onto the baking sheet lined with paper towels and allow to dry. ( I bake them later for a snack).
Place pumpkin halves cut side down onto the foil lined baking sheet.
Bake for 1 - 1 1/2 hours, or until flesh is tender.
Cool the pumpkin halves until they are cool enough to handle.
Scoop out pumpkin flesh and place it in a food processor.
Puree flesh until smooth.
Line a strainer with either cheesecloth or coffee filters.
Pour puree into the strainer.
Place strainer on top of a bowl large enough to catch the juices and place both in the refrigerator for 4 hours.
Discard the juices in the bowl and use the puree for pies, biscuits, pumpkin cinnamon rolls, dog treats and more!