1. Preheat oven to 375 degrees

2. Cut pumpkins in 4×4 pieces. Remove seeds and strings. Arrange pieces in a single layer, skin side up, in a foil lined baking pan.

3. Bake covered, 1 hour or until tender. Let cool until you are able to handle. Scoop pulp from rind. Place pulp in a blender or food processor.

4.  Cover and blend or process until smooth.

Note: You can transfer to freezer bags and store in refrigerator for 3 days or freeze up to 6 months. Makes 5 cups puree.