From fresh pumpkin to purée Trial 3: Baked again

Introduction: 
The return of Autumn signifies it is time to bake another pumpkin. Canned pumpkin purée is not sold in France, so I have to make my own. You can read here about trial 1 and trial 2. I have found that for my baking purposes baked pumpkin works best.

fig 1. The test subject

Procedure:

• Cut pumpkin in half and scoop out guts. See fig 2. Save the seeds for roasting. 
• Line a baking sheet with foil, place pumpkin halves cut-side down (see fig 3), and cover with foil. See fig 4.
• Bake at 375^oF (approx 190^oC) for about 1.5 hours or until soft)
• Allow to cool
• Scoop out flesh and mash/blend until smooth

fig 2.

fig 3.

fig 4.

Results and Observations:
Pumpkin was successfully converted into purée. Lining the baking sheet with foil saved a lot on clean-up.