Pumpkin Puree and Baked Seeds

Directions

Choose a pumpkin small enough that, cut across in half, will fit on a baking pan. When the pumpkin is upright cut it in half across the middle. Scoop out seeds and strands.

Rinse seeds and spread on a baking sheet. If desired, sprinkle liberally with salt. Bake at about 375 until just starting to brown. Some will pop. They must be cooked until dry, so some might be slightly dark. Stir if necessary. Cool completely before storing, covered.

Place one half pumpkin, or two if they fit, cut side down on a baking sheet. You may sprinkle a little water on the sheet first. Bake at 350 for 30-60 minutes, depending on the size. When done, the skin darkens and the pumpkin begins to collapse. Check for softness with a fork or knife. It will go in easily if done.

Remove from oven, cool about 20 minutes, Scoop pumpkin flesh away from skin. Discard skin then puree in food processor.

I freeze 1-cup measures in plastic containers then pop them into freezer-quality ziplock bags.