Put pumpkin pieces on cookie sheets (tall sides work best). Fill the bottom of cookie sheets with about a half-inch of water. Bake at 350 until fork-tender (mine took FOR.E.VER. I think I need to find a new method for next time). I should tell you now to set aside your pumpkin seed gunk if you would like to roast your seeds later.
Once pumpkin is cooked, cut off the rind and dice in 1-inch (or so) cubes. Fill your blender about halfway and add water so that it is even with the top of the pumpkin pile. Blend and freeze in 2-cup portions.
I usually use my pumpkin for a soup base, but this year I’d like to try my hand at using it for pumpkin pie. When I do, I will probably strain all the liquid from it, then measure out however many ounces are called for in the recipe.
How do you process your pumpkin? What do you use it for?
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