When using this puree in recipes, be sure to place the pumpkin flesh in a colander and drain the excess moisture out before using. Its also a great idea to drain moisture out before freezing, and then drain again after defrosting.

Don’t skip the step of brushing the skin with oil before roasting. It helps keep the skin from burning while the pumpkins roast.

I recommend using a rimmed baking sheet for roasting to help catch any juices to prevent them from spilling into the oven.

You may find that the skin becomes so soft that you really can’t scoop the pumpkin out, it is more like peeling the skin off. That’s ok! Sometimes that happens and its perfectly normal.

You can use cheesecloth to drain your pumpkin if you don’t have a colander with small drainage holes.

Your Pumpkin Puree will keep for up to one week refrigerated, or up to three months frozen.

If you are using the puree in a cheesecake, be sure to let the puree come to room temperature before adding to your cheesecake batter if the puree has been refrigerated or frozen.