Title: Baked pumpkin puree
 Categories: Miscellaneo
      Yield: 4 Servings
 
      7 lb Pumpkin
    1/4 ts Salt
 
  Preheat oven to 375. Halve pumpkin crosswise and scoop out seeds and
  strings. Place pumpkin halves in a large baking dish, shallow side
  down. Bake, uncovered, for two hours, or until fork tender. Remove
  from oven and cool. Scrape pulp from shells and puree in a food
  processor. Add salt. Use immediately in any recipes calling for
  pumpkin puree or freeze for future use.
  
  Per serving: 145 Calories; 1g Fat (3% calories from fat); 6g Protein;
  36g Carbohydrate; 0mg Cholesterol; 139mg Sodium
  
  NOTES : Yields: 1 quart (four cup servings)
  
  Recipe