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Pumpkin Puree

Every year for Halloween we carve pumpkins that get looked at for one night and then disposed of. This year we had so many pumpkins we didn't even end up carving them all! So I decided it was time to try something new, making my own pumpkin puree. If you have checked out the prices yet this year for canned pumpkin you have probably choked a little. I know I sure did. A small can was $1.68 at my local Walmart yesterday :/ Today ended up being the perfect day to roast my pumpkins. It's cool and crisp outside with 50 MPH winds. So all our Jack-o-laterns and extra pumpkins alike met the same fate! I started with a fairly average size carving pumpkin
I then cut him in half and scraped out all of them seeds :O) I kept these to roast later. This pumpkin didn't have to many seeds though :O(

After you get them all cleaned out turn them cut side down on a cookie sheet. and add about a cup of water to the bottom. Place them in a 350 degree oven for about 90 minutes. They should be nice a squishy when they come out. So if they aren't bake them a bit longer.
 After they have cooled down a bit(trust me you don't want to burn yourself) Scrap all the flesh of the pumpkin out leaving just the dark orange outside. It comes off pretty easy but it is pretty messy to.lol Place the pumpkin in your blender or food processor and blend, blend, blend! I store mine in Ziploc baggies in 1 cup servings in the freezer :O) They should stay good several months.

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