In the fall, when pumpkins are all over the place, I don't buy canned pumpkin puree. Preparing the real thing is really simple and straight forward.
1 medium sugar pumpkin
Cut the pumpkin in half, perpendicular to the stem. Scrape out the seeds and roast them, if you so desire.
Place the pumpkin cut-side-down onto a baking sheet. Preheat the oven to 350F and bake the pumpkin for 80-90 minutes.
Scrape out the inside and puree or mash with a fork. Cool and freeze in batches.
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