Have you ever wondered how they get that pumpkin into a can? I recently had my first pumpkin roasting and pureeing experience. Easy enough.
Preheat your oven to 350F.
Wash and dry the outside of the pumpkin.
Using a large, sharp knife cut the pumpkin in half.
Scoop out the seeds.
Place 1/4 cup of water in the bottom of a glass casserole pan. Next, place the pumpkin cut side down in the pan.
Roast for 45-60 minutes. Or until tender, use a fork to check.
Remove from oven. Scoop insides out, discard skin.
You can store as is in the refigerator or let cool to room temperature, place in blender and puree until smooth.