Preheat oven to 375 degrees F.

Prep Pumpkin: Wash pumpkin. Line a sheet pan with parchment paper or a baking mat. Cut the stem off the pumpkin, then cut the pumpkin in half, lengthwise. Use a large spoon to scrape the seeds from inside the pumpkin (discard them or roast them for a delicious snack!)

Bake: Place the pumpkin halves, cut side down, on the baking sheet. Bake for about 35-45 minutes or until the pumpkin is tender when pierced with a fork.

Puree: Scoop the cooked flesh out of the shells and place it in a food processor or blender. Blend just until smooth. Add a tablespoon or two of water, if needed. (and a drop or two of orange food coloring, if you want it to look more orange).

Use in place of “canned pumpkin” in any recipe.