Stuffed Monster Heads
This is the essential base for making pumpkin bread, pumpkin pies, pumpkin soup, and many other dishes. Why would you do this rather than just open a can? This produces a much better quality pumpkin puree, which makes your whole recipe sing with flavor and is very simpleto make. In a pinch you can use canned solid pack pumpkin. This is so easy to do and tastes so great you will always wonder why you ever used that canned stuff.
1 three pound pumpkin
Preheat the oven to 350 degrees. Cut the pumpkin in half and scrape out the seeds and threads. Reserve the seeds for toasting and snacking. Place the halved cut side down on a greased jelly roll pan. Bake the pumpkin until it is very tender and can easily be pierced with a fork. A 3 pound pumpkin takes 1 hour, so vary your time estimates based on that. Set the pumpkin aside to cool. When it is cool enough to handle, cut the skin off with a sharp knife. Chop the flesh into pieces small enough to fit in a food processor and process until pureed. Leftover puree can be refrigerated for up to five days or frozen.
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