Step 1

Preheat your oven to 400F and line a baking sheet with parchment paper.

Step 2

Cut just under the top stem of each pumpkin to remove it. Flip the pumpkin onto the cut flat surface, then cut in half. Use a spoon to scoop out the seeds and stringly flesh part of each pumpkin; compost, discard, or save the seeds if want to roast them!

Step 3

place the pumpkin halves cut-side down onto the baking sheet. Bake in the middle rack of the oven for 30-45 minutes, until the flesh pulls away from the skin and is easily pierced with a knife. Cook time will depend on pumpkin size.

Step 4

Remove the baking tray from the oven and carefully flip the pumpkins to cut-side-up on the sheet. Let cool for 10 minutes before scooping their flesh into a food processor.

Step 5

Process for 2-3 minutes to form a smooth puree, scraping the sides of the container as necessary. See recipe notes if your puree is too thin or thick. (Note: if you do not have a food processor, this can also be done in a high-speed blender with a tamper).

Step 6

Use immediately, or transfer to an airtight container. Homemade pumpkin puree will keep in the fridge for up to 1 week, or in the freezer for up to 3 months.