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Step 1: Take Out Pumpkin Seeds

Preheat oven to 350. Cut the top off of a 10-pound organic pumpkin, and remove all of the seeds. Try not to take much flesh out of the pumpkin. Save the seeds for baking or art projects.

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Step 2: Cut Pumpkin

Depending on your baking sheet size, cut your pumpkin into 1/4 pieces. If you have a smaller sheet, cut into smaller pieces.

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Step 3: Cook Pumpkin

Lay your pumpkin pieces flesh down on a baking sheet. Cook at 350 for 30-45 minutes. You want the flesh to be tender.

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Step 4: Scoop Flesh From Pumpkin

Let the pumpkin cool 15-20 minutes before handling. Then, using a spoon, scrape the flesh out of the pumpkin slices and set aside.

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Step 5: Blend Pumpkin Into Puree

Using a blender, food processor, or baby food maker, puree the pumpkin until smooth. Then jar/can the pumpkin puree. Store in the fridge for 10 days and freeze for up to 3 months.

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Printable Recipe for Organic Pumpkin Puree

Preheat oven to 350.

Cut the top off of a 10-pound organic pumpkin and remove all of the seeds. Try not to take much flesh out of the pumpkin. Save the seeds for baking or art projects. Depending on your baking sheet size, cut your pumpkin into 1/4 pieces. If you have a smaller sheet, cut into smaller pieces. Lay your pumpkin pieces flesh down on a baking sheet. Cook at 350 for 30-45 minutes. You want the flesh to be tender. Let the pumpkin cool 15-20 minutes before handling. Then, using a spoon, scrape the flesh out of the pumpkin slices and set aside. Using a blender, food processor, or baby food maker, puree the pumpkin until smooth. Then jar/can the pumpkin puree. Store in the fridge for 10 days and freeze for up to 3 months.