We bake and clean a few during prime season, and then use them for muffins, soups, and Thanksgiving tarts all winter long.
Wash n dry your pumpkin; place it on your baking sheet and knock the stem off with your heavy meat tenderizer/hammer.
Pierce the soft top with a knife providing a vent so the pumpkin can breath while cooking and bake an hour or more until soft.
Check after an hour and when sides are soft to the touch, remove and cool for cleaning.
When pumpkin is cool enough to handle split into pieces and remove peel and seed matter.
Place pumpkin meat in zip lock freezer bags; remove as much air as you can, and freeze up to 6 months. We like 1 pound packs; it’s about 2 cups and plenty for most recipes.
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