Pumpkin Puree

Here is a quick and easy way to cook up your pie pumpkin, so it will be available for your muffin, cake or pie recipes. After you finish pureeing it in a food processor, refrigerate and use in your recipes within 2 days. Or if you’re not planning to use it immediately, freeze in 1-cup portions in zip-lock freezer bags, remembering to label and date each one.
Ingredients:
1 Pie pumpkin
1/2 teaspoon Kosher salt
Directions:
1. Preheat oven to 400 degrees. Line a baking tray with foil.
2. Cut a small bit of skin off the pumpkin on one side, so pumpkin doesn’t roll when you’re cutting it.
3. Rest pumpkin on that side, then carefully cut it in half. Scoop out the seeds and fibers. Sprinkle pumpkin with salt.
4. Place the pumpkin, cut-side down, on the prepared baking tray and roast 35-40 minutes, or until a knife can be easily inserted and removed from the pumpkin.
5. Let cool, scoop flesh from pumpkin and puree in a food processor until smooth, 4 to 5 minutes.