We decorated with so many cute little pumpkins, I decided to try to make pumpkin puree for homemade pumpkin pies and other baked goodies. Here are two of the four pumpkins I used.
Cut them in half and scoop out the insides. I saved all the seeds to roast and use later for snacks.
Bake in the oven for about 1 1/2 hours until tender.
Move to a pan to cool.
Scoop out pumpkin and put in a strainer with cheesecloth to drain for a few hours.
Use immediately or package up to freeze for later use. I put mine into two cup packages for later. I got about 8 cups of pumpkin puree total.
Verdict: For the amount of time and effort this took, the pies had better be the best pumpkin pies the family has ever eaten!
