2 whole small pumpkins
Top each pumpkin and cut into 4 pieces each. Scrape out seeds and pulp from centers.
Place pumpkin pieces on a baking sheet and roast at 350 F for 45 minutes or until pumpkin is fork tender.
Peel off skin using a knife.
Process/blend pieces until smooth, adding a little water for moisture if necessary.
Use immediately or freeze in 1 cup bagfuls for up to a year.
From the kitchen of Ree Drummond.
Photo credits: www.thepioneerwoman.com
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