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Pumpkin Puree

Preheat the oven to 350 Pop your pie pumpkin in the microwave for 60 seconds to soften, then slice it in half Scoop out the seeds and stringy flesh (feel free to save the seeds to roast!) and cut off the stem Place pumpkin halves cut-side down in a greased baking pan and pour 1/4 cup of water into the bottom of the pan Roast for 45 minutes Remove the pan from the oven and allow pumpkins to cool sl. . .

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Servings: 8

Prep Time: 00:10

Cook Time: 00:45

Main Ingredients

pie pumpkins

1/4 cup water

Preparation

1Preheat the oven to 350

2Pop your pie pumpkin in the microwave for 60 seconds to soften, then slice it in half

3Scoop out the seeds and stringy flesh (feel free to save the seeds to roast!) and cut off the stem

4Place pumpkin halves cut-side down in a greased baking pan and pour 1/4 cup of water into the bottom of the pan

5Roast for 45 minutes

6Remove the pan from the oven and allow pumpkins to cool slightly

7Separate the skin from the flesh with the dull end of a butter knife, if necessary

8Place the flesh in a stand mixer bowl or large bowl, and beat on medium speed for two minutes

9Scoop pumpkin into plastic freezer bags in 1 or 2 cup increments and freeze for later use

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