1small pie or sugar pumpkin(about 3 pounds - 1365g)
1-2Tablespoons(15-30ml)brown sugar or maple syrup, optional if pumpkin flavor is bland
Instructions
Turn the oven to 375°F (190°C); you do not need to preheat.
Place the pumpkin on a sheet pan and roast for about 1 hour, until it feels soft when you press its sides. Remove it from the oven and set aside until cool enough to handle.
Split the pumpkin open and remove all the seeds and stringy bits, then scrape out the flesh.
Puree the flesh in a blender or food processor until smooth. If the pumpkin was a bit bland, add a tablespoon or two of brown sugar or maple syrup to the puree.
Pumpkin puree can be stored airtight in the fridge for about 1 week or up to 6 months in the freezer.