1. Preparation

Preheat oven to 400°F (200°C).
Using a sharp chef’s knife, cut a 2-inch diameter opening at the top and remove the lid.

2. Seed Removal

Scoop out seeds and stringy pulp.
Rinse seeds in a colander and remove excess fibers. Set aside for roasting separately.

3. Flavoring

Pour maple syrup inside the cavity and rotate pumpkin to coat interior flesh.
Sprinkle cinnamon evenly inside.

4. Roast (Two-Stage Method)

1. Place pumpkin (without lid) on a baking sheet.
   Roast 40 minutes.

2. Replace the lid and continue roasting 20 minutes, or until flesh is fork-tender.

5. Cool & Purée

Allow pumpkin to cool until safe to handle.
Scoop flesh into a food processor and blend until smooth.

If needed, add water 1 tablespoon at a time to reach desired consistency.

Selecting the Right Pumpkin

Sugar Pumpkin (also called pie pumpkins) are optimal:

• 2–6 pounds

• Sweeter flavor

• Dense, smooth flesh

• Lower water content

Avoid large carving pumpkins; they are fibrous and less flavorful.