1 pie pumpkin (the smaller the pumpkin, the sweeter it tastes)
Preheat the oven to 350 degrees.
Slice the pumpkin in half and pull off the stem, if it has one.
Scoop out all the pumpkin slime and seeds. (Save the seeds to cook later!)
Turn the pumpkin halves upside down on a pan. Poke holes in the pumpkin skins with a fork.
Place the pan in the oven and cook the pumpkin for 50-60 minutes. When done, a fork or knife should easily break through the softened skin.
Remove the pumpkin and scoop the insides into a dish. When done, you should have a very thin layer of pumpkin skin that can be discarded.
Puree the cooked pumpkin in a food processor or blender until smooth.
Place pumpkin in a strainer and let sit, allowing access liquid to leak out. (I drink this pumpkin juice afterward. So good!)
Place pumpkin back in a container and refrigerate until use.
This can be used in any pumpkin recipe instead of canned pumpkin.
For more photos and details, click here.