Remarkably better than store bought. And it's simple!
Servings 4 cups
- 1 whole small pumpkin often called "Sugar Pie" pumpkins
- 1 teaspoon olive oil if desired, but not necessary
Preheat oven to 350°F. Line a baking sheet with tin foil and brush with olive oil if using, set aside.
Remove the stem of the pumpkin with a very sharp knife. Cut the pumpkin in half through the stem end. Remove the seeds and strings with a large spoon.
Roast, cut side down, on the prepared baking sheet in a 350°F oven for 45-60 minutes or until the skin of the pumpkin has darkened in color and is easily pierced with a toothpick.Cool until the pumpkin can be handled easily.
Scoop the flesh of the pumpkin into a food processor fitted with the “S” blade. Process until smooth.
Use immediately or store in an airtight container in the refrigerator for up to 4 days or portion and freeze.