- Preheat oven to 350*F.
- Cut pumpkin into wedge and clean out seeds and stuff.
- Place on jelly roll pan skin side down.
- Cook a 3 Lb. pumpkin for about 1 hour or until it's can be poked with a fork.
- Peel or cut outer peel and put in food possess until pureed measuring the same as canned.
I so prefer this way to the boiling method. Also, If you hate handling the seeds and slimy gunk inside the pumpkin just use your pasta scooper, claw type spoon with slots, to remove most of it. I simply cut my pumpkins in half and laid them open side down to bake. then I scooped the cooked flesh out- very easy!! I wait for the pumpkins to go on sale then make mass amounts of puree and store in the freezer, cause I heard you can't can pumpkin unless you have a pressure canner. Thanks for posting!
Just the recipe I needed. Even made my own pumpkin pie!