Instructions

1. Preheat your oven to 350 F and line baking sheet with parchment paper.
2. Cut the pumpkin in half and scoop out the seeds and pulp.
3. Cut the pumpkin in slices and place them onto baking sheet.
4. Bake for 45-60 minutes or more, until it’s tender when poke it with a fork(it should slide off the fork if it’s done).
5. Peel off the skin and place the pumpkin flash in a food processor ( a few pieces at the time). Pulse until it’s smooth. If the puree is too thick you can add just a little water, and if it’s too watery you could strain it over a fine mesh strainer or cheesecloth )
6. Store in a fridge in an airtight container for a week, or pack in a zip-lock bag, flatten and store in a freezer for a few months.