Split pumpkin in half.
With a spoon, remove fibrous, stringy interior and seeds.
Place halves on baking sheet, cut-side-down and cover with foil.
Bake at 350-degrees for 40 minutes to an hour, or until the flesh is tender.
Remove from oven and allow to cool until its not too hot to touch.
Separate the skin from the pulp with a small knife.
Discard skin and blend the pulp with about a quarter cup of water in a food processor until smooth.
Refrigerate for up to 2 days.
Ingredients:
1 lb sugar pumpkin
1/4 cup water
Steps/Methods:
Split pumpkin in half.
With a spoon, remove fibrous, stringy interior and seeds.
Place halves on baking sheet, cut-side-down and cover with foil.
Bake at 350-degrees for 40 minutes to an hour, or until the flesh is tender.
Remove from oven and allow to cool until its not too hot to touch.
Separate the skin from the pulp with a small knife.
Discard skin and blend the pulp with about a quarter cup of water in a food processor until smooth.
Refrigerate for up to 2 days.
