A great way to use up fall decor and get a pumpkin pie out of the deal!
Whole pumpkin, or pumpkins
Olive oil or cooking spray
Preheat your oven to 400 degrees Fahrenheit.
Carefully, cut your pumpkins in half and remove all the pumpkin guts and seeds. Then assess your situation to determine the number of baking sheets you’ll need for the pumpkin halves at hand.
Grab the appropriate number of baking sheets and brush them with olive oil or coat with cooking spray. Put your pumpkin halves cut side down on the baking sheet and pop them in the oven for 40 minutes or until they’re soft and smooshy.
Take the baking sheets out of the oven. Let the pumpkin cool so you don’t burn your hands. Once the pumpkin is cool, scrape all the meat out into your blender, food processor, or a large bowl if you’re using an immersion blender. Blend it up, adding water as necessary to get that smooth pureed consistency.
Bag your newly made puree up in freezer safe bags or containers and freeze for pumpkin pie, pumpkin bread, or soup at a later date. Enjoy!
When you’re ready to use your frozen puree, just pop it in the microwave for a few minutes (3-5 ish) on the defrost setting, or thaw it out in a cold water bath.