How To! Pumpkin Puree

I'm starting a "How To" label - these aren't recipes exactly - more like guidelines/instructions I've found helpful while stocking my kitchen!

Use as many pumpkins as you want. (I washed and scrubbed mine on the outside)

1. Set your oven to preheat at 350.
2. Scoop out the insides of the pumpkin (the seeds and stringiness).
3. Cut into manageable sizes and lay on a baking tray.
4. Season with salt and pepper (optional).
5. Bake for 45 minutes to 1 hour in the oven until it is fork tender (should slide right off of a fork stuck into it.)
6. When finished baking, peel the skin (it should come right off)
7. Put the pumpkin into a food processor and blend until it's smooth.
8. Store in your fridge in a container until needed, or, if you're not going to use it for now (like, this week) you can store the pumpkin puree into plastic zip bags and place them in the freezer laid flat.