Pumpkin Purée

2 small to medium baking pumpkins

1. Cut the tops off of the pumpkins, slice them in half and scoop out all the seeds.

2. Cut the halves into wedges.

3. Roast in the oven at 350° for 45 minutes to an hour.  Until easily pierced with a fork.

4. Using yours hands or a knife, peel the skin away from the flesh.

5. In a high powered blender or food processor blend the pumpkin until it's completely smooth.  If the pumpkin is a little dry you can add a splash of water. 

Makes about 5 cups  |  crystalvaughn.com