Roasted Sugar Pie Pumpkin

     If the store runs out of canned Pumpkin, no worries, I got you!  This is simple and fun, and even a project the kids might enjoy!  The macros are great and weigh in at 83 calories per mashed cup, with 12g carbs, 2.7g fiber, 9.3g net carbs, 1.8g protein and 3.9g fat.  As an added bonus, this freezes well.  So the next time you want to make some chili, brownies, pie or pancakes, throw some of this at the batter, ...and watch how uppity you feel with your new pioneer skills in the kitchen!

Ingredients~

Sugar Pie Pumpkin (should be 8-10 inches, about Volleyball size)

     Pierce Pumpkin with sharp knife all the way to hollow of Pumpkin, 4 or 5 times.  Place on foil liked baking dish, bake at 375 for one hour.  Remove, cool to the touch, slice off lid near stem, you can either scoop out seeds, or slice in half then scoop out seeds, remove pulp, squeeze any excess liquid, (I added to strainer and pressed to remove excess liquid), and store in fridge til ready to use or add to freezer for later use.  NOTE~if you are wanting to make puree for pies, add to food processor to blend til smooth.