• Two small pumpkin pie pumpkins.
• Water

Preheat oven to 375.

Cut the top off each pumpkin, then slice them lengthwise down the middle. Use a spoon to scoop out the pumpkin seeds.

Prepare a large baking dish with a very thin layer of water in the bottom. Place the pumpkins in the dish cut side up and roast for about an hour, or until easily pierced with a fork.

Remove from the oven and let cool to the touch. Using a spoon scoop out the pumpkin flesh and add it to a food processor. Blend until smooth.

Store in the refrigerator or freezer and use for all your pumpkin needs.