Ingredients:
- 2 lb whole pie pumpkin or sugar pumpkin (*do not substitute with a standard pumpkin)
Directions:
1. Preheat the oven to 400 degrees Fahrenheit. Line a sheet pan with parchment paper or aluminum foil.
2. Slice the pumpkin in half lengthwise (depending on how tough the pumpkin stalk is, you can either slice through it, or remove it first, then slice). Using a serrated or large spoon, scoop out all of the pumpkin seeds and discard (or save them for roasting!).
3. Place the pumpkin halves cut side down on the sheet pan. Roast at 400 degrees for 35 to 45 minutes, or until the pumpkins have partially collapsed and the flesh is very soft and beginning to pull away from the skin.
4. Peel the skin away from the pumpkin flesh and discard the skin. Chop the pumpkin flesh into large chunks and place in the bowl of a food processor, fitted with a blade attachment. Process and puree the roasted pumpkin until it is very smooth, scraping down the sides of the bowl occasionally with a spatula. A 2-lb pie pumpkin should yield roughly 2 cups of pumpkin puree.
*I freeze the purée in 15oz portions.
boymomfoodie.mom 