DIY Pumpkin Puree

Join me as I process elements of our fall decor into yummy pumpkin puree.
This is more of a method than a strict recipe. Start by cutting your pumpkin in half and scooping out the pulp and seeds. There's no need to obsess over every bit of stringy pulp, but make sure all the seeds are removed. I typically prefer to quarter the pumpkin for easier handling.
Arrange the pumpkin pieces, skin side up, on a parchment-lined baking sheet. Roast in a 350°F oven for 45 minutes to an hour, or until the skin easily gives way to a knife. Once done, remove from the oven and let the pieces cool.
Once cooled, use a spoon to scrape the soft flesh from the skin. Transfer the pulp to a food processor and blend until smooth. Portion out the purée into freezer-safe bags and freeze until you're ready to use it.