Start by cutting your pumpkins in half. Scoop out the guts, then slice each half in two. Then, stick them on a cookie sheet and put them in the oven at 400 degrees for 40 minutes, or until fork tender.
Once they’re done, you can let them cool for a few minutes before you scoop them out. I used a spoon, but you can also use a knife to get the skin off – whatever is easiest. Put the pumpkin pieces into a food processor, or in a blender. If you have to, you can add a little water to the pumpkin to make it smooth.
Use to make anything you would put pumpkin puree in. Store in the freezer in plastic bags to use throughout the season!
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