1. Preheat your oven to 350°F (175°C).
2. Cut the pumpkin in half from stem to base. Use a spoon to remove the seeds and stringy pulp. (You can save the seeds for roasting later)!
3. Place both pumpkin halves side by side, cut side down, on the baking sheet. Bake for 45 minutes, or until the skin is easily pierced with a fork and the flesh is soft and tender.
4. Let the pumpkin cool completely, then use a spoon to scoop out the flesh into a bowl.
5. Add the pumpkin flesh to a food processor or blender. Add a pinch of salt if desired, then blend for 2–3 minutes until smooth and creamy.

Other cooking methods:

• Stovetop instructions:Peel and cube the pumpkin into 1-inch pieces, then place them in a large pot with just enough water to cover the bottom. Cover and simmer over medium heat for 20–25 minutes until tender, stirring occasionally to prevent sticking. Drain any excess liquid, then blend until smooth. This method gives you the same creamy texture as roasting — just a little quicker and without turning on the oven.
• Instant pot instructions: Place a trivet inside your Instant Pot and pour in 1 cup of water. Halve or quarter your pumpkin (depending on its size) and remove the seeds. Set the pumpkin pieces on the trivet, close the lid, and pressure cook on High for 13–15 minutes, followed by a quick release. Once cooled, scoop out the flesh and blend until silky smooth. It’s the fastest way to make pumpkin puree with minimal cleanup!
• Slow cooker instructions: If you prefer a hands-off method, the slow cooker works beautifully. Cut your pumpkin into wedges, remove the seeds, and place the pieces in the slow cooker with ½ cup of water. Cover and cook on Low for 6–8 hours or High for 3–4 hours until the flesh is tender. Scoop out the pumpkin and blend until smooth. This low-and-slow method brings out a deep, caramelized flavor that’s incredibly cozy and sweet.