Pumpkin Puré 

4. Bake in the oven for 40-60 minutes, the amount of time is dependent on how thick of slices you cut the pumpkin into.
5. After 20 minutes, flip the pumpkin slices, this is to reduce any burning on one side of the pumpkin slices.
6. The pumpkin slices are finished when you can prick the thickest part of the biggest slice with a fork or knife and it slides in and out super easy.
7. Take the baking sheet with the pumpkin slices out of the oven to rest and cool off for 5-10 minutes (just so they are cooled off enough so you don't burn your fingers).
8. With a spoon or knife, separate the meat of the pumpkin as well as you can from the skin and put the pumpkin meat into a food processor or bowl.
9. Thoroughly puré the pumpkin meat in the food processor so it creates a smooth paste/puré; if you don't have a food processor, just use a fork and do the best you can.
10. Portion off the pumpkin puré as you want - the amount of puré you need to make one pumpkin pie is 15oz or about 2 cups.

Notes:
- Pumpkin puré can be stored in the fridge for up to one week or in the freezer for up to 3 months.
- When freezing puré, make sure to thaw it in the fridge the day before you are going to use it.

- You can absolutely use a regular jack-o-lantern to make the puré, but the water content in the pumpkin is significantly greater, so you will need to use a cheese cloth to strain the puré before you package and/or use it.