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1
Preheat your oven to 350F.
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2
Rinse off your pumpkin, then use a knife to stab the hard outer shell a few times, to allow for ventilation.
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3
Place the whole pumpkin in a glass baking dish, and transfer to the oven to roast for 45-60 minutes, depending on the size of your pumpkin. The pumpkin is ready when the flesh is darker, and the skin can be easily pierced with a fork.
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4
Cut the pumpkin in half, and allow to cool for 20-30 minutes, until cool enough to handle.
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5
Use a large spoon to scrape out the seeds, and reserve them for another use.
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6
The skin should peel off very easily at this point, so remove the skin and transfer chunks of the cooked pumpkin into a food processor. Blend until a smooth puree is formed. You may have to do this in batches, depending on the size of your pumpkin.
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7
Store the pumpkin puree in a sealed container in the fridge for up to a week, and use it in your favorite pumpkin recipes! You could also freeze it to extend it's shelf life indefinitely.
