I prefer the fresh stuff over canned any time I cook with it, and now you too can make your own pumpkin puree.
1-2 Pie Pumpkins (these are the little pumpkins marked pie or candy roaster)
-Cut pumpkins in half, I cut mine vertical, but you can also cut horizontal. Spoon out seeds (can reserve those for roasted pumpkin seeds)
-Place face down in deep baking dish, add enough water so that there is some coating the entire bottom of pan. Don’t over fill, you only want a small layer of water in the bottom. Cover pan with aluminum foil.
-Bake 350 degrees for about 40 minutes (when pumpkin is fork tender it is done).
-Spoon out cooked pumpkin into food processor, process until smooth. This can be frozen for about 6 months, and refrigerated about 1 week.