For making puree, it’s best to use a sugar pumpkin or pie pumpkin, which are smaller and sweeter than the large carving pumpkins.

Preheat your oven to 375°F.

Cut the pumpkin in half. Use a spoon to scoop out the seeds and stringy pulp (you can save the seeds for roasting if you like!).

Place the pumpkin halves cut side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 45 minutes to 1 hour, or until the flesh is soft and can easily be pierced with a fork. The skin should also look wrinkled.

Once roasted, let the pumpkin halves cool for a few minutes. Once cool enough to handle, scoop the soft flesh from the skin and discard the skin.

Place the roasted pumpkin flesh in a food processor or blender. Blend until smooth and creamy. If the puree seems too thick, you can add a little water or a splash of milk to help it blend.

If you want a smoother puree, you can strain it through a fine mesh sieve or cheesecloth to remove excess water. This is particularly helpful if the pumpkin has a lot of moisture.

Use the puree right away in your favorite recipes, like pumpkin pie or muffins, or store it in an airtight container. You can keep homemade pumpkin puree in the refrigerator for up to 5 days, or freeze it for up to 3 months.