Pumpkin Puree:

Preheat oven to 350 degrees

Cut the pumpkins in half

Scrape out the seeds and pulp into a bowl because we will roast the seeds later

Place the pumpkin halves on a cookie sheet (placed face up or face down, it doesn’t matter)

Roast for 45 minutes, until they are golden brown and tender when you poke them with a fork.

Let them cool a bit so you can handle them

Scoop the pumpkin out of the skin

Use a food processor to puree a few chunks at a time (if pumpkin is dry add a Tablespoon or two of water at a time until it blends well)

Use the puree right away in a recipe or pack in plastic freezer bags to use later, 1 cup of puree in each bag

Roasted Pumpkin Seeds:

Preheat oven to 325 degrees

Place the seeds and pulp into water and skim off the floating seeds

Wash and clean the seeds in a strainer

Simmer the seeds in a pan of water on the stove for about 10 minutes (this step is optional)

Towel dry the seeds and spread them on a cookie sheet.

Add a teaspoon of oil and mix throughout the seeds.

Sprinkle with salt.

Bake for about 30 minutes in a 325 degree oven, stirring a couple times and bake till golden in color and crispy