Making Pumpkin Puree from scratch

Pumpkin pie, pumpkin bread, pumpkin pancakes, the possibilities are endless! Why use store bought pumpkin puree from a can when you can easily make your own?

RECIPE:
2 sugar pumpkins (pie pumpkins)
Vegetable oil

Halve 2 sugar pumpkins and scoop out seeds and strings. (Keep those seeds for roasting!)

Spray or brush insides with a small amount of vegetable oil.

Place halves face down on a baking sheet and bake in a preheated 350°f oven for 1 hour, or until skin is easily pierced with a fork.

Remove from oven and let cool. Scoop out flesh into a blender or food processor and puree until smooth. (Add a little water if needed to process.)

Store in sanitized mason jar and refrigerate. It will keep for about a week in the refrigerator.

Yield will depend on the size of your pumpkins.