You can buy canned, but it's so satisfying to make your own pumpkin puree.
Keyword: Homemade Pumpkin Puree
1Pumpkin, not larger than 8 pounds
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Preheat the oven to 400°F.
Cut the Pumpkin in Quarters
Using a long, sharp knife, cut the pumpkin in quarters. The easiest way to do this is to set the knife NEXT to the stem and cut the pumpkin straight down. You won't have equal halves but you will have two pieces.
Clean the insides out with a large spoon, whatever size is easiest for your hands to manage. If you want to roast your pumpkin seeds, then save them in a bowl.
Turn the halves cut side down on your cutting board and cut the pumpkin halves in half again. Be sure to cut to the side of stem. Then cut the stem off and discard. Voilà! Four (unequal) quarters. Basically, you want large pieces.
Roast the Pumpkin Quarters
Either line a large baking sheet with parchment paper or lightly oil the surface. Place the pumpkin pieces on the prepared baking sheet.
Place in the 400° oven and roast for 45 minutes or until the flesh gives easily when pierced with a fork.
Making the Puree
Cool slightly then peel away the skin.
Pulse the flesh in a food processor or blender until pureed. My food processor broke halfway through so I tried my blender. My very basic Oster blender did not work for this. If you have a different type, it may work.
You now have LOTS of puree for your holiday baked goods!
A Gr8 Note:
I don't use any olive oil or salt as I want the pumpkin flavor to come through in my dishes.