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1
Preheat your oven to 350F.
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2
Under cold water, wash the pumpkin and dry it thoroughly. Using a large knife, cut it in half.
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3
Scoop out the seeds, using a metal spoon or an ice cream scoop, and innards and set aside. (P.S. If you'd like to roast the seeds, clean them thoroughly, allow them to air-dry for a few hours and then toss with a bit of olive oil and any spices you like; think Madras curry powder, cayenne pepper or even good salt and pepper.)
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4
Rub a baking sheet with the teaspoon of vegetable oil and transfer the two pumpkin halves, skin-side up. Place the pumpkin in the oven to roast for 1 hour, or until tender.
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5
Allow it to cool slightly, about 15 minutes, before handling. Scoop out the pumpkin and place it in the bowl of a food processor. (Depending on how big your food processor is, you may need to do this in batches.) Blend the pumpkin until completely smooth.
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6
Sugar pie pumpkins tend to be drier, but if the pumpkin pie looks a bit wet, feel free place the pumpkin puree in a cheesecloth-lined sieve, placed over a bowl. I did this step just to see how much water would be drained and ended up with only a few teaspoons of water.
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7
Store in an airtight container in the refrigerator for up to 3 days.
