Don’t even think for a second about using canned pumpkin puree for your pumpkin pies this Thanksgiving! Here is a super easy way to have fresh pumpkin puree.
Ingredients:
1 Pie Pumpkin
Preheat oven to 350°F.
Cut the very top of the pumpkin off to remove the stem. Cut the pumpkin in half and scoop out the seeds. I like to use a grapefruit spoon for seed removal. Don’t throw out 
the seeds! Keep them for roasting!
Cut the pumpkin halves into smaller wedges and place on a baking sheet.
Roast for 45 minutes, or until the pumpkin in tender.
Once they are done roasting, let cool until you can handle them. Peel off the skin and puree in a food processor until smooth. You might need to add a couple Tablespoons of water.
