Homemade Pumpkin Puree

0 Prep: Preheat your oven to 400F and line a baking sheet with parchment paper.
1 Cut: Cut just under the top stem of each pumpkin to remove it. Flip the pumpkin onto the cut flat surface, then cut in half. Use a spoon to scoop out the seeds and stringy flesh part of each pumpkin; compost, discard, or save the seeds if you want to roast them!
2 Bake: Place the pumpkin halves cut-side down onto the baking sheet. Bake in the middle rack of the oven for 30-45 minutes, until the flesh pulls away from the skin and is easily pierced with a knife. Cook time will depend on pumpkin size.
3 Cool: Remove the baking tray from the oven and carefully flip the pumpkins to cut-side-up on the sheet. Let cool for 10 minutes before scooping their flesh into a food processor.
4 Blend: Process for 2-3 minutes to form a smooth puree, scraping the sides of the container as necessary. See recipe notes if your puree is too thin or thick. (Note: if you do not have a food processor, this can also be done in a high-speed blender with a tamper).
5 Store: Use immediately, or transfer to an airtight container. Homemade pumpkin puree will keep in the fridge for up to 1 week, or in the freezer for up to 3 months.