• Preheat your oven to 350F
• Wash and dry your pumpkin. If the bottom isn’t even cut a small slice off so it sits stable on your cutting board.
• Insert a heavy chef knife into the top along one side of the stem and cut downwards. Turn the pumpkin and repeat cutting from the top down on the other side.
• Pull the pumpkin halves apart from the bottom, this should cause the stem to pop off. If any stem remains you can cut it off.
• Scoop out the seeds and pulp, setting the seeds aside to roast later.
• Place the pumpkin halves cut side down on a baking tray lined with parchment paper or a roasting pan with 1-2 cups of water in the bottom.
• Roast for 45 to 60 minutes or until the pumpkin flesh is tender.
• Remove from the oven and let sit until cool enough to handle.
• Scoop out the pumpkin flesh and puree in a food processor until smooth.
• Refrigerate for up to a week or freeze.

To Boil

• Wash, cut, and peel your pumpkin.
• Then cut it into chunks and place into a large saucepan filled with water.
• Boil until the pumpkin is soft and then drain well before pureeing.

Slow Cooker Method

• Wash, cut, and seed a pumpkin.
• Place pumpkin halves into a slow cooker with 2 cups of water.
• Cook on low for 6 hours or until the flesh is tender.

Freezing Instructions

• Measure out puree into 1 cup portions and place it into a freezer bag.
• Remove as much air as possible and close the bag 3/4 of the way. With the bag laying flat spread out the pumpkin puree inside it, then finish closing the bag.
• Label and place them flat in your freezer until fully frozen. This makes them easy to stack in your freezer later.