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Pumpkin Puree

Yield Makes 12 cups


  • 1 (12-pound) pumpkin
  • Water

How to Make It

  1. Cut pumpkin into fourths; remove and discard seeds and strings. Place pumpkin pieces in a large, deep roasting pan. Add water to a depth of 2 inches.

  2. Bake at 350° for 2 hours or until tender. Cool, peel, and cut into cubes.

  3. Process pumpkin cubes, in batches, in a blender or food processor until mixture is smooth, stopping to scrape down sides. Divide puree into desired portions, and freeze up to 3 months.