Homemade Pumpkin Puree

Preheat oven to 375ºF.

Wash the pumpkin to remove any dirt from the outside. Trim off the stem, then cut the pumpkin in half through the top.

Use a melon baller to remove all the seeds and stringiness from the center of each pumpkin half.

Place the pumpkin halves cut-side down onto a baking sheet and roast for about 45 minutes, until the skin is dark and puckered. Flip the pumpkin halves over. The pumpkin should be very soft.

Scoop all the pumpkin out of the skin with a spoon, then transfer to a food processor. Puree for about 30 seconds until completely smooth. Now the pumpkin puree is ready to use!

Storage: Pumpkin puree will keep in the fridge for 5 days. Some people freeze pumpkin puree but I personally don’t like the change in texture, so I don’t like to freeze it.

Makes about 2 cups puree.