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1.
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Preheat oven to 375 F.
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2.
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Wash and dry your sugar pumpkin.
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Then cut the stem and bottom off.
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Cut it in half horizontally and clean out the seeds (and either toss them or roast for snacks).
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Place each half cut side down in a 9x13 glass baking dish and pour water in the bottom until it comes up the side of the pumpkin halves by 1/4-1/2.
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3.
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Cover the dish with parchment paper followed by aluminum foil and bake in oven for 35-40 minutes or until the flesh is completely soft.
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Take out of oven, uncover the dish and cool for 10 minutes.
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Next take pumpkin (carefully) out of water and dish and place it on a cutting board to cool completely, about 30 minutes.
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4.
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When your pumpkin is cooled completely, carefully remove flesh (without getting any shell) by scraping the flesh into a large bowl with a spoon, fork, or better yet a grapefruit spoon!
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Next, puree that stuff!
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You can either use a blender, a hand mixer, food processor or whatever you want.
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Just make sure your pumpkin is pureed into a nice smooth consistency.
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I used my handy food processor which did the job in about 30 seconds!
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Now youre ready to make that pumpkin pie!
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Notes: You can use the puree right away.
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You can place it in an airtight container and store in the fridge (for up to 3 days).
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Or you can place it in a freezer zipper bag portioned out and frozen for up to a month!
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Leftovers taste wonderful in a pumpkin cream sauce for pasta, baked into a casserole, or used in any other dessert!
