Making pumpkin puree from scratch is easy to do! Here are two methods, the quick method in the pressure cooker or the oven roasted method with is just as easy, but takes a little more time.
The oven method is great if you want to make a large amount, as you’re limited with space in the pressure cooker. The best pumpkins for pumpkin puree are the smaller pie pumpkins or sugar pumpkins rather than the larger jack-o-lantern type.
You can double or triple this for the oven. Refrigerate 3 to 4 days or freeze to use in any recipe where canned pumpkin is called for.
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