This is a really simple way to have pumpkin in the freezer all year long. This most likely would have been better shared around Halloween when pumpkins were plentiful but you can bookmark this for next year. I still have a couple of pumpkins from the garden to do.
I cut my pumpkin into pieces and peel the outside. I cut it into even chunks and put it into the oven at 350 and bake it. When it is all really soft I puree it in the blender using the pumpkin juice from the bottom of the pan to get everything going.
Once pureed, I put the pumpkin in my cheese making bag so all the extra water can drain out giving me nice thick pumpkin like out of a can but without the metal taste or BPA using to line the can.
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