Submitted by: Nancy Kamooneh
Prep Time: 13 Minutes
Cook Time: 25 Minutes
Here is a basic pumpkin puree cuz making your own is WAY better than buying it in a can and its not too much trouble either.
Preheat the oven to 400F / 200C. Wash, clean, dry and half your pumpkin into two. If you like you could keep the seeds, roast them and use them as you please. [You do not want the seeds, fibers, at all. while making the puree] Further cut it down into smaller but equal pieces so that the baking process is even. Lightly coat the pumpkin shells with a little oil and place upside down in a large roasting pan. Add a little water so that the tips and edges do not start caramelizing. Bake it for 20-25 minutes in a preheated oven or until the pumpkin is tender. (Just poke with a knife and you’ll know once you feel the tenderness) Let it cool for 10 minutes of so and scoop out flesh. It should easily fall off if it has been baked properly and evenly. Put in into a processor and beat into a paste. Now if you like it to be thick and creamy like your canned puree then sieve it either through a strainer or a cheesecloth until you get the desired consistency.
I am guessing you would get about 8 servings but it all depends on how thick your pumpkin is, figure 1/2 cup per serving.