Wash the pumpkins. Line a sheet pan with parchment paper or a baking mat.
Cut the stem off the pumpkin, then cut the pumpkin in half, lengthwise.
Use a large spoon to scrape the seeds from inside the pumpkin (discard them or roast them for a delicious snack!)
Place the pumpkin halves, cut side down, on the baking sheet. Bake for about 35-45 minutes or until the pumpkin is tender when pierced with a fork.
Scoop the cooked flesh out of the shells and place it in a food processor or blender. Blend just until smooth. Add a tablespoon or two of water, if needed. (and a drop or two of orange food coloring, if you want it to look more orange).
Use in place of “canned pumpkin” in any recipe.
Video
Notes
Storing Instructions: Refrigerate pumpkin puree for up to 1 week in an airtight container.Freezing Instructions: Measure out one-cup servings and freeze in a freezer safe bag or airtight container, labeled, for up to 6 months.Instant Pot Pumpkin Puree: Place rack or steamer basket in the bottom of the pressure cooker. Add one cup of water to the bottom. Cut off pumpkin stem and place the whole pumpkin on the rack. Cook on high pressure for 13 minutes. Let the pressure naturally release for 10 minutes. Remove rack with pumpkin on it and let cool for 15 minutes. Slice pumpkin in half and remove seeds. Peel off skin and discard, then blend pumpkin into puree.