from Vanilla & Bean
Thinking of making pumpkin pie from scratch for Thanksgiving this year? Make your puree ahead of time and store in the freezer until a day or two before the big cooking day!
1 Winter Luxury Pumpkin (or any pie pumpkin)
Preheat oven to 375F. Cut the pumpkin in half. If the seeds will not be saved, roast the pumpkin with the seeds and scoop them out after roasting. It's much easier! If saving the seeds, using a metal spoon and/or your hands, scoop out the seeds and strings. Place the seeds in a bowl of water.
Place pumpkin halves skin side up on a parchment or silpat lined baking sheet. Roast for 50-60 minutes or until flesh is soft and fragrant. Remove from oven and allow to cool until they can be safely handled.
If you roasted the pumpkin with seeds, use a metal spoon to scoop out the seeds and discard. Otherwise, scoop out the flesh. Puree the flesh until silky smooth or desired consistency is reached.