Dish Towel carefully cut the pumpkin in half. Scoop out seeds and stringy pulp. Set aside. Use a spoon to scrape out the remaining pulp. Line a baking sheet with foil, and then place the pumpkin halves cut side down on the pan. Cover the pumpkins with foil. Bake in a preheated 350 F oven for 1 ½ hours, cotton dish towels or until the pumpkin is tender. Remove the foil from the pumpkins, and allow to cool before handling. Scoop out the flesh, and store in airtight containers. The pumpkin can be frozen, or refrigerated until ready to use. Fresh, cooked pumpkin will last six months in the freezer.

Before using pumpkin, be sure to puree the fruit in a blender or food processor. Then pour the pumpkin into a clean dishtowel and wring out the excess liquid.