Roasted Pumpkin Puree done in 3 easy steps! So much better than canned pumpkin puree and let me tell you it makes a seriously killer pumpkin pie!
Preheat the oven 400°F/204°C. Line a baking sheet with parchment paper and set aside.
Scrub the pumpkin to remove any loose dirt and debris and pat dry. Using a super sharp knife slice the pumpkin in half.
Scoop out the seeds and fiber with a large metal spoon or ice cream scoop. Cut the fibers with kitchen shears if necessary. Reserve the seeds for another use.
Drizzle the flesh with olive oil and coarse Kosher sea salt. Invert, flesh side down on the parchment-lined baking sheets.
Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness.
Remove sheet pan and cool the pumpkin for 1 hour, then using a large spoon, scrape the roasted pumpkin flesh from the sides of the pumpkin.
Add to your food processor and blitz until the flesh is smooth, roughly 3 to 4 minutes. Store in an airtight container in the fridge for up to 1 week or the freezer for up to 6 months.