Fresh, homemade Pumpkin Purée is not only easy-to-make, but tastes even better than canned! Use right away, or freeze for later to add to recipes like muffins, pies, or even dog treats!
Preheat oven to 400°F
Place your thumbs between the two halves and pull the pumpkin apart.
Scoop out and remove seeds and strings using a large spoon with a relatively sharp edge. (Save seeds and make your own Roasted Pumpkin Seeds.)
Rub 1-2 teaspoons of oil over the inside of each half. Sprinkle each with ⅛ teaspoon of salt.
Line a large baking sheet with parchment paper and place pumpkin halves face side down.
Method 1: With the pumpkin halves face side down, pinch the skin until it pulls away from the flesh. Peel back the skin until all of it is removed.
Method 2: Use a large spoon and scoop out all of the pumpkin flesh.
Add the pumpkin flesh to a large food processor or high-speed blender. Process for 2-3 minutes, scraping down the sides of the bowl every 20-30 seconds.
Pumpkin puree is done when it is completely smooth and there are no lumps remaining.