I did this for the first time a few weeks ago. After plenty of research I settled on this method: Cut pumpkins in half, scoop out the seeds, place cut side down on a rimmed baking sheet, add water to 1/4 inch and bake at 350 for 60 minutes or until soft. I processed them in the food processor for about 3 minutes per batch. I'll have to try the mixer next time since it can handle larger amounts. Fresh puree has more water than canned, so it helps to drain the puree in a colander lined with a wet paper towel or two for a little while. You can even carefully squeeze more water out of it if you want. Then the pumpkin "juice" can be used in place of water in any recipes. Love that idea, thanks for sharing! ~ MaryJane

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