Cut top from 1 medium pumpkin (about 8 pounds); scoop out seeds and replace top. Place whole pumpkin on a baking sheet. Bake in 300 degree oven about 3 hours until tender. While pulp is still warm, scoop the pulp from the rind. Put warm put through food mill or puree in a blender.

In a saucepan cook the pumpkin puree over medium heat for 40-60 minutes or until reduced by half, stirring occasionally. Cool. Store in an airtight container in the refrigerator up to 4 days (or divide into 1-cup freezer containers, seal, label and freeze up to 1 year). Makes about 3 1/2 cups.