67 Days Make Pumpkin Puree

I've talked about all the pumpkin goodies that we plan to give this year. So far we have processed two large pumpkins and a butternut squash. We've tried out several recipes that were ok but none that were amazing enough to give.

In order to make all these goodies, we need to bake the pumpkin and make puree. My husband is typically in charge of this because I am too easily distracted in my house of kiddos. Baking the pumpkins is pretty simple. You cut them in half, scoop out the seeds, put them on a baking sheet cut side down and bake at 350 until they are easily pierced with a fork. Let them cool. Cut off the skin and whirl in the food processor until pureed. Fill quart size ziplocks with pumpkin and pop in the freezer on a cookie sheet to keep them flat. These bags equal about two of the large cans of pumpkin puree that you buy in the store.