By Ashley Rodriquez
Pre-heat your oven to 350 degrees
Choose a firm, small sugar pie pumpkin, no more than 3-4 pounds. The small pumpkins tend to be sweeter and more tender. Rinse the pumpkin under warm water to remove any dirt or debris.
With a large, sharp knife cut the pumpkin in half on a cutting board. Scoop out seeds with a metal spoon.
Lay the pumpkin face side down in a large baking dish and cover with 1/4 inch water.
Bake for 45-60 minutes until tender. A fork should be able to slide right into the skin and flesh.
Remove from oven and let cool slightly. When cool enough to handle scoop out insides and discard skin.
The pumpkin puree can be stored in the refrigerator for up to 5 days in an airtight container.
image from theweeklyveggie.com