Pumpkin Purée
Last week, we gave out locally grown, organic pie pumpkins, which have higher sugar content than carving pumpkins, making them great for cooking! With your homemade pumpkin puree the possibilities are endless… Pie! Soup! Bread! Muffins!
1) Cut down the center of the pumpkin so that you have two halves.
2) Scoop out the seeds and the pulp. Cut each half into 4-5 vertical slices. Sprinkle with salt.
3) Cook for about 50 minutes at 350 degrees F until soft. Let it cool. 
4) Remove the skin and scrape the soft pumpkin into a bowl. Use a food processor or a masher until the pumpkin is a relatively smooth and homogenous mixture. If your mixture seems dry, add a little water to moisten the purée.
5) Freeze for up to 3 months or refrigerate for up to a week.