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.