Just kidding! Homemade pumpkin puree is actually ridiculously simple to make. Frankly, I haven't bought canned pumpkin in years, as the puree can be frozen to use all year long!
Here's the 411...
1. Select a small or medium-sized pumpkin (they taste better than giant Jack-O-Lantern specimens.)
2. Cut the pumpkin in half and remove the seeds and stringy stuff.
3. Brush the pumpkin with cooking oil. I prefer to use olive oil or coconut oil. Sprinkle with kosher salt.
4. Place the pumpkin halves cut-side-down on a cookie sheet. To save yourself some headaches later, line the sheet with foil or parchment paper.
5. Place the pumpkin in the oven and set the temperature to 375 degrees F. Roast for roughly 45 minutes, or until the skin turns bubbly and black.
6. Remove the pumpkin from the oven and allow it to cool completely. Once cool, remove the skin. It should peel away easily, but you can use a knife to remove stubborn spots.
7. Chop the pumpkin into 1 inch chunks and run them through a food processor (or a really good blender,) a few pieces at a time until smooth. If the resulting puree is too thick, add water a teaspoon at a time, just enough so that you don't burn out your food processor motor!
8. If your puree is runny, you can thicken it up by cooking it on low, stirring constantly, until the extra water is evaporated. -OR- line a colander with cheesecloth, add the puree and let it drain for an hour or two.
9. Use the resulting puree to replace canned pumpkin in your recipes.
Read more about pumpkin puree, including how to store it, here:
Homemade Pumpkin Puree