2. Place cut side down on a lined cookie sheet and bake @350 for about 1 1/2 hrs! Its done when its fork tender!
3. Let cool for about 20 min. or so! Then scrape the pumpkin meat out of the skins in to a bowl! If your pumpkin flesh is wet or soupy it will need to be strained or run through a mill. (I just pored the liquid off mine)
5. Put pumpkin in freezer safe containers....I just used my wide mouth jars! I ended up with 4 pint jars plus 2 cups I left aside to make a double batch of pumpkin scones!
My scones turned out a bit heavy.....but I think it was because my towel recipe did not say to add baking soda and/or powder! I think next time I will go ahead and add some.....that should make them lighter and rise a bit!Also I added some ingredients to the pumpkin puree that I used for the scones....pie spice,cinnamon,salt and 3 teaspoons brown sugar. (store bought canned pumpkin has similar things in it)
I want to add, it is not safe to "can" pureed pumpkin.
Only whole pumpkin chunks can safely be canned to be shelf stable.
I froze my puree. (in the jars)
Happy pumpkin season to all~There is no shortage @ my house!
Blessings,
Georgiann
