• Preheat the oven to 400–450°F (205–230°C).
• Wash & dry your pumpkin(s).
• Carefully slice the pumpkin(s) in half.
• Scoop out the seeds and set them aside (we’ll roast those later!)
• Place the pumpkin halves cut-side down on a baking sheet.
• Bake for 40–50 minutes, or until the flesh is fork-tender.
• Check on them — every pumpkin is a little different!
• Let cool slightly, then scoop the soft flesh into a blender or food processor.
• Blend until creamy.
• No need to add water unless absolutely necessary — it should be smooth and magical on its own.
• Use immediately or store extras in the freezer for later. (Ice cube trays work great for portioning!)

🌰 Roasted Pumpkin Seeds (Zero-Waste Bonus Snack!)

• While the pumpkin is roasting, rinse the seeds and remove any stringy bits.
• You can toss leftover pumpkin bits into the blender later with the roasted flesh.
• Pat the seeds dry and spread them out on a baking sheet.
• Season however you’d like:
• Savory: salt, paprika, garlic powder, curry powder
• Sweet: cinnamon, maple sugar, a pinch of nutmeg
• Roast at 350°F (175°C) for about 10–15 minutes until golden and crisp.
• Tip: If roasting them at the same time as the pumpkin, keep a close eye so they don’t burn — seeds cook much faster! You can also wait and roast them afterward.