• 2½ pounds sugar pumpkins
• ¼ cup water

Preheat the oven to 325 degrees.

Cut the pumpkins into sixths. Put the pumpkin pieces and the water in a roasting pan and cover the pan with aluminum foil.

Bake the pumpkin for about 1 hour and 10 minutes. The pumpkin should be soft.

Discard the seeds of the pumpkin and scoop the flesh out from the skin. Purée the flesh through a food mill or in a food processor.

Use as directed. Extra pumpkin purée can be frozen.