Ingredients
Scale
- 1 or 2 pie pumpkins
Instructions
- Preheat oven to 400 degrees F. Line a roasting pan, I use a 9 by 13, with foil. Fill it with about 1 inch of water.
- Wash the pumpkin(s) and dry them well. I recommend roasting 1 large pumpkin or 2 small ones. Poke pumpkin(s) several times near the top with a sharp knife, making sure to go all the way through the flesh. This prevents them from exploding.
- Place prepared pumpkin(s) in the prepared pan and roast for 1 hour 15 minutes to 1 hour 30 minutes, until a knife inserted in several spots on the pumpkin(s) goes in very easily.
- Allow to cool for 30 minutes. Remove the flesh from the pumpkin(s), discarding stem, skin, seeds, and yucky pumpkin goo (I don’t have a better name – sorry!). Refrigerate until completely cold.
- Process in small batches in a food processor until the pumpkin is completely smooth.
- It may be stored in the refrigerator for up to 2 days. It may also be frozen for up to 6 months. I freeze it in ½ cup portions in zipper bags, so it is premeasured and ready to be used in recipes. Thaw in the refrigerator overnight, or remove it from the plastic bag and place pumpkin only in a microwave safe bowl and thaw in 30 second increments until fully thawed.
- Prep Time: 5 mins
- Cook Time: 1 hour 30 mins