Ingredients:

  • 1 Medium Sugar Pumpkin (about 3-4 pounds / 1.4-1.8 kg)
  • 1 tbsp Olive Oil (15 ml)
  • Salt (to taste)
  • Cinnamon (optional, for future use)
  • Nutmeg (optional, for future use)
  • Ginger (optional, for future use)

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Cut the pumpkin in half lengthwise.
  3. Scoop out the seeds and stringy insides using a spoon.
  4. Brush the cut sides with olive oil and sprinkle with salt.
  5. Place pumpkin halves cut-side down on a baking sheet lined with parchment paper.
  6. Roast in the oven for 45-60 minutes until tender.
  7. Allow the baked pumpkin to cool.
  8. Scrape the flesh into a food processor or blender and purée until smooth.
  9. Use immediately for pie filling or refrigerate for up to 3 days.