Homemade Pumpkin Puree

Preheat oven to 350ºF or 180ºC. Line a cookie sheet with parchment paper.

Cut the stem off the top of the pumpkin and cut into quarters. Scoop out the seeds with help of a spoon. Lay the cut pumpkin pieces on the parchment-lined cookie sheet, skin side down. Bake for 45–50 minutes or until a paring knife can be easily poked in and out of the pumpkin pieces. Remove the cookie sheet from the oven and let the pumpkin pieces cool for about an hour. Once cooled, scoop out the flesh into the jar of a blender or food processor and puree until smooth. I added about a tablespoon of water to get the blender running smooth.

Store in the refrigerator up to a week or portion into 1-cup servings and freeze in freezer bags or mason jars. Thaw and use in cakes, muffins, pancakes, waffles, soups … endless possibilities, my friends!