To start wash your pumpkin and cut in half. Scoop out the seeds and guts. Save the seeds to cook for a snack or to plant next year. Then place your pumpkin halves cut side down on a cookie sheet with a lip or a 9x13 baking pan.
Put in the oven at 375 degrees Fahrenheit and bake for 45 minutes to an hour. Depending on the size of your pumpkin. Once they are soft to the touch remove from the oven and let cool enough to handle.
Flip over the pumpkins and scoop out the pulp. It is easiest to put it in your blender. Blend until smooth and pour into your freezer containers.
Put on your lids and pop them into the freezer. I ended up with 12 cups of pumpkin puree ready to use for future recipes throughout the year!! I can't wait to make some pumpkin rolls, pies, scones, and fudge!!
I toasted up the seeds afterwards and the boys enjoyed a great healthy snack!! I cleaned the seeds and rinsed them. I drizzled the seeds with Worcestershire sauce then sprinkled with seasoning salt and garlic powder. Then I toast them at 375 degrees Fahrenheit until they start to turn brown and toast!! Yum!!