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Start by weighing your pumpkin. You can do this with a scale at home, or at the store. The weight will determine the baking time.
Preheat oven to 400 F.
Cut the top stem out of the pumpkin. Then cut the pumpkin in half. Scoop out the seeds, and reserve them for roasting later.
Once your pumpkin is cleaned out, cut the halves in half again to make quarters. These smaller pieces will decrease cooking time.
Coat the flesh with a splash of olive oil and place on a large baking sheet.
Bake in the preheated oven for 45-60 minutes if your pumpkin is 6-8 pounds, or 60-75 minutes for 8-10 pound pumpkins. Mine was 12 lbs, and took 1 hour and 30 minutes.
Let the cooked pumpkin cool until you can handle it, at least 30 minutes. You can also refrigerate the cooled pumpkin quarters and puree at another time.
Use a large spoon to scrape the flesh off the skin. If you try to scrape the skin off the flesh, it is a lot messier.
Place the flesh into a food processor in batches. Process until smooth, adding a splash of water if necessary.
Place leftover puree into muffin tins and freeze. When frozen, pop them out into freezer bags for storage. Each portion is about ½ cup.
My 12 lb pumpkin made about 10 cups of puree.