|Prep time||10 minutes|
|Cooking time||1 hour, 5 minutes|
|Total time||1 hour, 15 minutes|
While using canned pumpkin puree is convenient, give a try roasting and pureeing your own fresh pumpkin using a local, heirloom variety. You won't be disappointed!
Cut the top off the pumpkin and cut the pumpkin in half. Scoop out the seeds (you can save these to make pepitas). If you’d like, cut each half of the pumpkin in half again so that you have 4 quarters. Place the pumpkin on a baking sheet (flesh up or down, either is fine) and bake at 350 degrees F for 45 minutes or until it is fork tender. Remove from the oven and let cool. Carefully remove skin from the flesh, using a knife if needed. Place roasted pumpkin in a food processor (or you can use a potato masher) and process until smooth, adding water or draining off water if needed. Keep refrigerated, or freeze for later use.