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Step 1
Clean the outside of your pumpkin, cut in half and scrape out the seeds and stringy bits with a spoon.
Step 2
Roast: Heat oven to 400°F. Place the two pumpkin halves cut-side down in a baking dish or baking sheet lined with parchment. Roast for 45-60 minutes or until very soft inside and fork tender.
Step 3
Remove pumpkin from the oven and let cool. Once cool, scrape off the flesh of the pumpkin, leaving the shell behind. If there is a lot of thick flesh that is too hard to be scraped up, then the pumpkin needs to roast longer.
Step 4
Blend: Place the pumpkin flesh in a food processor or high powered blender and puree until smooth and creamy.
Step 5
Let cool completely before using or refrigerating for later use.
Step 6
To store: pumpkin puree should last 4-7 days in the fridge in an airtight container or in the freezer for up to 3 months.
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