baking sheet lined with foil, lightly coated with cooking spray
heavy knife or cleaver
1sweet pumpkinaka pie pumpkin
Preheat the oven to 400° F/200° C.
Wash the entire surface of the pumpkin well with hot water. If you can get a good hold on it, break off the stem. Using a heavy knife or cleaver, cut the pumpkin in half from top to bottom. Remove any of the stem that might remain. Use a spoon to scoop out the seeds and stringy bits. Cut each half again so you have quarters.
Place the pieces skin side down on the prepared pan and cover with heavy foil. Roast in the preheated oven for 60 to 90 minutes, until the flesh is very soft. Remove from the oven and allow to cool until you can handle it without burning yourself.
While the pumpkin is still warm, scoop out the flesh with a spoon and put it into the food processor. Process until the mixture is very smooth with no chunks. If the puree is watery, drain some of the liquid off. Use immediately or store in the refrigerator for up to 3 days, or freeze for up to 3 months.
You can find this recipe at https://andreasrecipes.com.