You'll only need pie pumpkin to make this easy recipe. Let's get started!
Cut the pumpkin in half from the stem to heal.
Scoop out the seeds and “guts” and cut off as much of the stem as possible without cutting into the pumpkin flesh.
Place the pumpkin halves cut side down on a baking sheet. Poke holes in the skin and roast.
Scoop out the pumpkin flesh and puree in a food processor until smooth. Discard the skin.
Place the puree in a cheesecloth and squeeze out as much water as possible.
Store the pumpkin puree in the fridge or freezer, or add it to your favorite fall recipes.