Instructions
Prep the Pumpkin: Wash and dry the exterior of the pumpkin. Carefully cut the stem off, then slice the pumpkin in half lengthwise. Scoop out the seeds and stringy pulp and set them aside (you can roast the seeds for a snack).
Roast: Line a baking sheet with parchment paper or foil. Place the pumpkin halves cut-side down on the sheet pan.
Bake: Preheat your oven to 375°F (190°C) or 400°F (204°C). Bake for 40 to 60 minutes, or until the flesh is very soft and can be easily pierced with a fork or knife. The skin should be easy to peel off after cooking.
Cool: Remove the pumpkin from the oven and let it cool until it’s safe to handle, about 15-20 minutes.
Peel: Once cool, peel the skin away from the soft pumpkin flesh and discard the skin.
Puree: Place the cooked pumpkin flesh into a food processor or blender. Blend until smooth and silky, scraping down the sides as needed. Avoid adding water initially, as the pumpkin releases its own liquid.
Strain (Recommended for Baking): Jack-o’-lantern pumpkins have high water content, so the puree will likely be thinner than canned pumpkin. For use in baked goods like pies, which are developed for a thicker consistency, strain the puree. Place a fine mesh strainer lined with cheesecloth over a bowl and let the puree drain for 1-2 hours to remove excess liquid. Discard the strained liquid.
Store: Transfer the finished pumpkin puree to an airtight container. It can be stored in the refrigerator for up to a week or frozen in pre-measured portions for up to 6 months.