I made my own pumpkin puree this weekend for the first time. It was so easy, I had to share.
1. Preheat the oven to 375. 2. Get your sugar pumpkin. Mine was gifted to me from a sweet co-worker’s garden. 3. Cut in half and remove the seeds. 4. For faster bake time, cut into pumpkin wedges. 5. Brush melted coconut oil on the pumpkin wedges. 6. Bake, starting to check for doneness around 45 minutes. Let the wedges cool. 7. Scrape out the pumpkin / remove the peel. 8. Toss in a food processor, about two minutes total in 30 second increments. 9. Put the puree in cute jars (yields just under 4 cups).

We enjoyed ours in pumpkin spaghetti squash and pumpkin chili.