Homemade Pumpkin Puree?

When I use fresh pumpkin that I processed and froze in recipes I use the liquids with them. It doesn't change the recipe at all. I prefer fresh pumpkin over store bought as it gives pumpkin pies, cakes, cookies, muffins, etc a better flavor and there are no preservatives or added salt. Every year I buy 2 pumpkins cut them in half scoop out all the seeds and excess. Cover each half with aluminum foil and bake at 350 for 1-2 hours. Usually fit 2 halves in oven at once. Once they're cooled I scoop out pumpkin and run through a food processor then put 2 cups of pumpkin in a zip lock freezer bag and freeze. Pumpkin is good all year long this way. Hope this helps! ;)

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