Homemade Pumpkin Puree
Preheat oven to 400F. Line a baking sheet with parchment paper.Advertisement
Cut pumpkin in half through the stem end using a sharp chef's knife. Remove seeds and any tough fibers. (Reserve seeds for another use.) Place the halves cut-side down on the prepared pan.
Bake the pumpkin until a fork inserts easily into the thickest part, about 45 minutes. Let cool to room temperature, about 1 hour.
Scoop the pumpkin flesh into a food processor and, working in batches as needed, puree until smooth.
To make ahead: Refrigerate for up to 1 week or freeze for up to 3 months.
Equipment: Parchment paper