Cut your pumpkins in half lengthwise. Don’t try to cut right through the stem because it will be immensely difficult and you may lose a finger. Cut a little off center or on a slight diagonal to avoid the center stem. Or, cut off the stem first, then cut it in half lengthwise.
Scoop out the seeds and save them for later to season roast up!
Lay the pumpkins flat-side (cut-side) down on a baking sheet lined with parchment paper.
Roast for 40 – 45 minutes. The time will change depending on the size of the pumpkin, but the skin will appear deeper orange and more wrinkly.
Turn the pumpkins over, scoop out the center flesh into a food processor.
Process for 1 minute until the flesh is smooth.
Store in an airtight container in the fridge for about 1 week.