Pumpkin Puree

I would like to thank Charity for being our guest blogger on this post. Hopefully we will be hearing more from her in the future.

I loved this idea and thought who wouldn't want to do this. Everyone loves a pumpkin spice latte in February or pumpkin pie in June that just sounds delightful.

All you need is a pumpkin, oven, baking sheet, and a blender/mixer/food processor etc.

1. Cut up the pumpkin and gut it out by taking out the seeds and the stringy stuff. 
2. Cut it in chunks and put in the oven on 350 degrees. 
3. Bake for 45-75 minutes or until soft all the way through. 
4. Peel off the peeling and the outer part of the pumpkin. 
5. Put the "meat" of the pumpkin in a food processor of your choice. I used the Ninja blender and it worked great. 
6. Mix until soft and put in container, or freezer bags to freeze. For 1 quart of freezer bags I was able to do about 3 cups of pumpkin puree. (Most recipes call for 2-3 cups of pumpkin puree) So could have one bag for each pumpkin pie.