How to Make Pumkpin Puree

It's pumpkin season, and I love pumpkin. I'm not big on the stuff in the jar though, so I make my own pumpkin puree. It's easy. First, save big pumpkins for jack-o'-lanterns. They're way too starchy. Use one of these little guys. Much sweeter. Hack at them with your knife until you've cracked them in half. Now grab an ice cream scoop and get out all those pumpkin guts. Then, slice a V at the top to get the stem out. You can't eat that, it's trash. can eat pumpkin seeds, so save those. Now I usually roast two pumpkins at a time. Put them on a foil lined sheet, cut side down, and slide them into a 350 degree oven for about an hour. Once a sharp knife easily pierces the pumpkin, you know you're done. Take the ice cream scoop out once again and scoop out your pumpkin. Then put it into your food processor and puree until it's smooth, like this. To store it, I divide the pumpkin into 16 and 8 ounce portions in these deli containers, because it makes adding them to recipes much easier. You can portion them out as you like, though. I keep all of them in the freezer, save for one, which I keep in the fridge. What are we gonna make with it? Everything. Stay tuned.