First, get a 4-6lb sugar-pie pumpkin, and wash the exterior.
Preheat your over to 400.
Cut the stem off your pumpkin, and then cut your pumpkin in 1/2,
and scoop out the seeds/mush.
Save the seeds to roast later for a delicious snack.
Next, sprinkle the pumpkin flesh with Kosher salt
to draw out the excess water
Then, place them flesh side down on a parchment lined pan and roast at 400 for 30-45min
They are done when you can easily pierce through the skin with a paring knife.
Poke the pumpkin in multiple places to make sure it's done.
Place the pan on a cooling rack and cool pumpkin for 1 hour.
Next, peel the skin away from the flesh, and place the flesh into a food processor
Then Puree for 3-4 minutes until completely smooth.
Store your puree in the fridge for up to 1 week,
or in the freezer for up to 3 months.
I will probably make this pie Wednesday evening, so I will post the complete how-to for this amazing pumpkin pie then.