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1
Preheat oven to 350u00b0F.
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2
Line one baking sheet with foil and set aside.
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3
Line another baking sheet with paper towels and set aside.
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4
Rinse dirt off the outside of the pumpkins and pat dry with a clean towel.
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5
Cut pumpkins in half, vertically, with a large knife.
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6
Scoop out seeds and pulp from each pumpkin half with a large spoon, separating the seeds and the pulp.
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7
Discard pulp and save the seeds for another use if desired.
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8
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).
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9
Place pumpkin halves cut side down onto the foil lined baking sheet.
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10
Bake for 1 - 1 1/2 hours, or until flesh is tender.
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11
Cool the pumpkin halves until they are cool enough to handle.
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12
Scoop out pumpkin flesh and place it in a food processor.
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13
Puree flesh until smooth.
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14
Line a strainer with either cheesecloth or coffee filters.
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15
Pour puree into the strainer.
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16
Place strainer on top of a bowl large enough to catch the juices and place both in the refrigerator for 4 hours.
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17
Discard the juices in the bowl and use the puree for pies, biscuits, pumpkin cinnamon rolls, dog treats and more!
