Not only is pumpkin puree really easy to make, it is very versatile and can be used in all of your pumpkin recipes. It also freezes very well. When making the puree, some people cut the raw pumpkin in half and then roast it. I found a much easier way and quite a bit safer as cutting a raw pumpkin can be quite dangerous. So keep on reading!
(the amount is based on the size of your pumpkin. A small to medium pumpkin will yield about between 2-4 cups of puree
1 small-medium pumpkin
Preheat oven to 400 degrees. Place your pumpkin on a cookie sheet lined with tin foil and roast whole for about an hour. Take the pumpkin out of the oven and let cool. Once cooled, cut in half from the stem to the base and scoop out the seeds. Here is the recipe for Roasted Pumpkin Seeds. If the pumpkin is still not thoroughly cooked, lay the two haves face down and roast for another 20 minutes or until done. Once the pumpkin is totally cooked and you have scooped out the seeds and stringy bits, scoop the flesh and mash it up with a fork.