Pumpkin Purée

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INGREDIENTS:
  • 1 sugar pumpkin


    DIRECTIONS:
    Cut the sugar pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a tin-foil lined baking pan. Bake at 350 °F until soft, about 45 minutes to an hour. Let cool, scoop out the flesh. Freeze whatever you don‘t use for future use.



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