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Pumpkin Puree

It's fall and time for all things pumpkin.  This year, as well as last year, there seems to be a shortage of canned pumpkin.  I have found canned pumpkin pie mix, but not just puree.
Here is an easy way to make your own puree for all your pumpkin needs.
Begin buy buying a pie pumpkin or two.
These are not the same pumpkin that you use for carving. They are smaller, firmer, and sweeter than the carving variety. 

Carefully cut the pumpkin in half. Next scoop out the seeds and pulp. I use an ice cream scoop for easy removal. Try and get as much of the stringy insides as possible. Place the two halves on a foil lined pan lightly sprayed with cooking spray.

Bake in a preheated 350 degree oven for 45 to 60 minutes.  The time will vary based on the size of your pumpkins.  I test for donness by pressing down on the top. If it dents easily, its done.
Allow  the halves to cool enough so you can scoop out the flesh without burning yourself.  Skins should be pretty clean after removing it.

Put the flesh in a food processor and process until smooth. The puree can be used immediately of frozen until needed.