Step 1

Snap or cut off the stems and cut each pumpkin in half. Be careful when doing these steps! To make it a little safer, slice off the top or bottom of each pumpkin to create a flat and more stable surface to cut the pumpkins).

Step 2

Scoop out the insides with a spoon or ice cream scoop and save the seeds for roasting.

Step 3

Place the halves on a parchment-lined cookie sheet and bake at 350º for about an hour or until a fork slides through easily.

Step 4

Remove from the oven and let them sit to cool. When they have cooled off, flip them over and scoop out the insides with a spoon.

Step 5

Place the insides into a blender or food processor. Puree until smooth.

Step 6

Refrigerate your puree or separate it into 1 cup portions, place into freezer safe containers and freeze.