PUMPKIN PUREE

I always make my own pumpkin puree when making pumpkin pie - I just figure if you are going to the extent of making a pumpkin pie from scratch you might as well go all the way. This year I have been extra lucky in that my back yard was full of sugar pumpkins...
Remember; dont use the big pumpkins for baking instead go with a smaller sugar pumpkin. 
The puree is easy to freeze; just put in a ziplock bag and put in the freezer.

You need: 



1 Sugar pumpkin


Instructions
Heat the oven to 350 degrees f. 
cut the pumpkin in half and scoop out all the seeds (which can be roasted if you fancy)
place pumpkin halves inside down on an oven tray with baking paper
cover pumpkins with foil 
bake for 1hr 15 minutes
let the pumpkin cool down, then scoop the inside (should be soft) out with a spoon. 
blend in a food processor or with a hand blender
pour over in a strainer and leave it there for 10 minutes to drip off excess fluid

freeze it, put it in the fridge for later or use immediately :)