Pumpkin Purree
I did this two ways.
First, I scooped out guts of pumpkins and cut them into manageable pieces.
The first method was in the oven. Sprayed lined cookie sheet and then also added about a cup of water to the cookie sheet. I covered the pumpkin and cooked 400 degrees for about 2-3 hours. They should fork soft.
The second method was crock pot. I sprayed the crock and put pieces in on high for 3 hours. Easy!
Cool pieces and then use ice cream scoop to scoop out flesh. Blend until smooth and freeze in 2 cup baggies. Directions I read said to strain in a collander for a while to get out all liquid. I did this but then it wouldn't blend without liquid so I ended up putting water back in to get it to blend...I don't think they are too watery. Next time, don't strain just blend as is...
Next time try pressure cooker!!
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