Preheat the oven to 400F
Wash your pumpkins of choice and carefully cut them in half.
Scoop out the guts, and save the seeds to roast separately.
Lightly sprinkle a small pinch of salt over the exposed pumpkin flesh.
Place the pumpkin halves face down (skin side up) on a baking sheet. We line ours with parchment paper for easy clean-up.
Use a sharp knife to carefully poke the back skin side of each pumpkin in a few places. The small slits allow steam to get in between the flesh and skin, and makes peeling them after roasting an absolute breeze!
Roast the pumpkins on 400F for approximately 40 to 45 minutes, until they are tender when poked with a fork. Rotate trays halfway through to promote even cooking.
Once the pumpkins are cool enough to safely handle, peel off the skin and/or scoop out the flesh.
Place peeled pumpkin flesh in a blender or food processor, and blend until smooth.
Either use, refrigerate, or freeze your homemade pumpkin puree. Use within one week when stored in the fridge. Pumpkin puree is good for up to a year in the freezer, though the texture and quality will be best if used within a few months.
To freeze, we divvy up our homemade pumpkin puree into usable portions in freezer-safe containers. When freezing in glass jars, be sure to choose freezer-safe wide mouth jars (no shoulders!), use pint size or smaller, and heed the "fill line" - leaving at least a half inch of head space. Defrost in the fridge a day or two before you want to use it.