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Step 1
Snap or cut off the stems and cut each pumpkin in half. Be careful when doing these steps! To make it a little safer, slice off the top or bottom of each pumpkin to create a flat and more stable surface to cut the pumpkins).
Step 2
Scoop out the insides with a spoon or ice cream scoop and save the seeds for roasting.
Step 3
Place the halves on a parchment-lined cookie sheet and bake at 350º for about an hour or until a fork slides through easily.
Step 4
Remove from the oven and let them sit to cool. When they have cooled off, flip them over and scoop out the insides with a spoon.
Step 5
Place the insides into a blender or food processor. Puree until smooth.
Step 6
Refrigerate your puree or separate it into 1 cup portions, place into freezer safe containers and freeze.
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