Pumpkin Purée

I see so many pumpkins at the side of the road after Thanksgiving and Halloween and it is such a waste. There are lots of things to do with them from soup to cookies to cheesecake.

And they're easy to cook. Just pierce the whole pumpkin (if it has been carved you don't have to pierce it, obvs) Place it on a baking sheet in a 375 F oven for 45 or more minutes depending on the size of your pumpkin. You'll know it's done when you can pierce it easily.

Let it cool, then cut the top off, take the seeds out and cut the pumpkin into easy to manage wedges. The peel should come off easily.

Put a few chunks at a time into the food processor and purée. Trickle a little water in if needed.

Ziplock 1 cup measurements of the purée and freeze.

If you search "Pumpkin" on the blog here you'll find several recipes you can use this puréed pumpkin in.