• Rinse pie pumpkin. The stem can be tricky to break off the pumpkin, I usually just hit it on the end of the countertop.
• Cut the pumpkin in half.
  
• Remove all seeds and stringy parts (like carving a pumpkin for Halloween!)

  Note: Save the seeds.

  
  
• Fill the glass pan with about ½ inch to 1 inch of water and place pumpkin open side down. Cover with plastic wrap.
• Microwave for about 8 minutes (1100 Watt microwave)

  Note: Additional time may be needed for larger or thicker pumpkins.  You’ll want the pumpkin to be soft when you press on it.
• Remove from microwave and remove plastic wrap.

  BE CAREFUL!! IT WILL BE HOT!!
• Let cool, remove pumpkin from pan, repeat microwaving instructions for other half of pumpkin.
• Scoop the pumpkin out of the pumpkin skin into the food processor and puree.

  Note: You are looking for a smooth consistency like baby food or smooth mashed potatoes.
• Use the puree you made in any pumpkin recipe - pies, cookies, cakes, etc.
  

Baked Pumpkin Seeds

• Preheat oven to 275 degrees.
• Rinse seeds in a colander and let the excess water drain.
• Spray baking sheet with non-stick cooking spray.
• Evenly spread the seeds on the baking sheet.
• Sprinkle with salt or your favorite seasoning!
• Bake for about 30-45 minutes. This depends on the size and amount of the seeds. Do a taste test to make sure that they are done!