Preheat oven to 350 degrees
Cut pumpkin in half and clean out all the fibrous innards and pumpkin seeds. (set seeds aside for roasting)
Rinse inside of pumpkin and set halves cut side down on baking sheet lined with parchment paper (for easier clean up).
Roast pumpkins in oven for 25-35 minutes until pumpkin shell is easily pierced with a fork and pumpkin is soft.
Allow pumpkin to cool until it is easy to handle. Be sure to keep the pumpkin cut side down while cooling. This lets the juice from the pumpkin drain and keeps the puree from getting to watery.
After the pumpkin has cooled, gently scrape the flesh away from the pumpkin shell into a bowl.
Put the pumpkin flesh through a food mill, food processor or mash by hand to the desired consistency.
If your pumpkin is too watery (sometimes this happens with larger pumpkins), place a piece of cheese cloth in a strainer and place the strainer into the sink or over a dish to catch the water.
Pour the pumpkin into the strainer and let it drain for an hour or two to remove excess water.
Once drained, the pumpkin can go into the refrigerator for up to a week. In addition, pumpkin puree freezes well. Divide into desired portions and freeze up to 3 months.
Amount Per Serving
% Daily Value*
Dietary Fiber 3g
* Percent Daily Values are based on a 2000 calorie diet.