4cupswater (approximately)*for a large (20 lb/ 9 k roaster)
Instructions
Fill a large roasting pan with about 1-2 inches of water. I use about 4 cups for a 20 lb/ 9 k roaster.Cut the pumpkin into about 3-6 wedges, depending on the size of your pumpkin, and place flesh side down, .If I have a very large, pumpkin, I do this in batches, or in two different roasting pans.Roast pumpkin wedges in roaster (with lid on) 325 degrees f (or 162 degrees c) for about 50 minutes to an hour. *Roasting time will depend on the size of your pumpkin.
When done, you should be able to easily remove the skin by gently by getting a fork or butter knife under it and gently peeling it back. And a fork should easily go into it (be careful, as it will be hot)! I use an oven mitt and wash it afterwards.Remove all the skin and discard.
Place the "meat" or flesh of the pumpkin in the food processor and puree until smooth.You'll want to do this in batches
*You need to make sure that it's perfectly smoothPour it into a bowl, and double check to make sure there are no little pieces of skin, seed or stringy bits.
Pour through a sieve.
Drain off excess fluid. Cool completely.
Scoop 2 cups into each Ziplock freezer bag and be sure to record amount and date on the bag