CUT pie pumpkin in half and discard the stem and stringy pulp. Save the seeds for roasting. In shallow roasting dish, place two halves cut side down.
BAKE in a preheated oven at 375 for 1 1/2 hours for a medium size pumpkin or until tender and skin wrinkles.
Scrape pumpkin out of skins and add chunks into food processor. (Note: if the pulp is overly watery, you need to strain it on cheesecloth or over a fine mesh strainer to get rid of some of the water.
Save 1 3/4 C for pie. Freeze remainder for another pie or cookies. Place in freezer bag, flatten to squeeze out air; seal & freeze.
Ingredients
Directions
CUT pie pumpkin in half and discard the stem and stringy pulp. Save the seeds for roasting. In shallow roasting dish, place two halves cut side down.
BAKE in a preheated oven at 375 for 1 1/2 hours for a medium size pumpkin or until tender and skin wrinkles.
Scrape pumpkin out of skins and add chunks into food processor. (Note: if the pulp is overly watery, you need to strain it on cheesecloth or over a fine mesh strainer to get rid of some of the water.
Save 1 3/4 C for pie. Freeze remainder for another pie or cookies. Place in freezer bag, flatten to squeeze out air; seal & freeze.