Pumpkin Puree

Ingredients:

~Pumpkins

Directions:

1) Cut open the top of the pumpkin and scoop out the insides. Keep your seeds.

2) Slice the pumpkin in half.

3) Place skin up inside oven at 350 degrees and bake for 1 hr to 1 1/2 hr.

4) Bring out of oven. Cool down for a bit.

5) Scoop out all of the pumpkin. Leave the skin.
6) Put pumpkin into blender and puree.
7) Strain in cheesecloth. Save the juice.

8) Allow the pumpkin to cool to room temperature.
9) Put pumpkin puree into sterilized jars or freezer bags and freeze. Make sure jars and puree are room temp before freezing and that you only fill the jar up to an inch from top of jar. This will prevent breakage.

*Once you are ready to make a pumpkin pie, pull your puree out of the freezer and defrost. Check out the Kitchen Witch Recipe book for how to make a pumpkin pie filling using this puree! *

* Also check out the Kitchen Witch Recipe book for recipes for pumpkin seeds and pumpkin juice!*

Recipe By Juanita