Fresh pumpkin puree makes any pumpkin dish better. I put 1 cup of puree in a quart size freezer bag and freeze it. I'm telling you the rich flavor of this is awesome. You will want to use pie pumpkins (the small ones). Big pumpkins do not make for tasty puree.
(Makes 4-6 cups)
*2 pie pumpkins
*2-4 tablespoon water if needed
~Preheat oven to 350 degrees.
~Cut pumpkins in half.
~Scoop out seeds & pulp from the center of the pumpkin (I save the seeds to make pumpkin seeds with).
~Place pumpkin face down on a cookie sheet.
~Bake for 45 minutes or until the pumpkin is fork tender.
~Peel off skin of pumpkin.
~Put pulp into a food processor, a little bit at a time (can use food mill, potato masher or blender, just make sure it's mashed well and not stringy).
~Pulse until very smooth (if puree looks to dry add a few drops of water. If it becomes to watery drain through a cheesecloth).
~Measure 1 cup of puree for each freezer bag (this is so it's easier to know how much you have for recipes).
~Seal bag, remove any trapped air.
~Freeze until you are ready to use it.