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1

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.

2

BAKE in a preheated oven at 375 for 1 1/2 hours for a medium size pumpkin or until tender and skin wrinkles.

3

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.

4

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

1

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.

2

BAKE in a preheated oven at 375 for 1 1/2 hours for a medium size pumpkin or until tender and skin wrinkles.

3

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.

4

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.

How to cook Pumpkin by Connie Blanchette