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Along with the fall season comes all of the delicious pumpkin recipes. Pumpkin pie, pumpkin muffins, pumpkin bread, pumpkin scones, etc. Many use canned packed pumpkin, but you can easily prepare your own pumpkin at home. It is really very easy and you get the real fresh pumpkin flavor with this method.
First you need pumpkins. I use actual pie pumpkins because they fit best in the oven. Pie pumpkins are the medium sized ones, usually they will be labeled as such. Scrub your pumpkin, place it on a pan, and use a knife to poke about 4-6 holes through the middle of the pumpkin.
Put your pumpkin in the oven and bake at 350. You may have to remove a rack to allow enough room. Expect it to take 1-1:30 hours. Check on you pumpkin every 15 minutes or so. You will know when it is done because the skin will become a darker orange, the pumpkin will squish inward when pressed using a hot pad, and the stem will easily pull off.
Pull the pumpkin out of the oven and and let it cool until safe to touch. Once it is cool, the skin or shell will easily pull away from the meaty part of the pumpkin. Completely peel it.
Slice the pumpkin in half, which you can easily do with a spoon. Scoop out the seeds and insides.
Place the meat of the pumpkin in a food processor and blend until smooth.
I freeze my pumpkin in quart sized freezer ziploc bags. I put 2 cups of pumpkin in each bag because this is how much my pumpkin pie recipe calls for. Two pie pumpkins made about 6 cups of pumpkin this time. It all depends on the size of your pumpkins.
This really is so easy to do. You can do it!
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