Roasting Pie Pumpkins for Puree

Heat oven to 325.

Cut pumpkins in half stem to bottom.

Using an ice cream scoop, scrape out seeds & stringy pulp, removing the dry stem.

Cover exposed edge with foil and place on a rimmed baking sheet (in case they leak!) foil side up.

Bake for about two hours, checking at the one-hour mark.

Remove from the oven and let cool. Drain the accumulated juices and peel the skin off the pumpkin, which should come off easily. (Jeanne "squeezes" the pulp out of the skin).

Puree the pulp until smooth.

Freeze or use in approximately 15 oz portions.

For use in Pumpkin Pie or Pumpkin Bread.