Begin by washing the pumpkin and cutting off the stem. Using a sharp knife, cut the pumpkin in half from stem to blossom end. Scoop out the seeds and guts with a large spoon and set aside to make roasted pumpkin seeds.

Brush or spray the cut sides of the pumpkin with a thin layer of olive oil. Place the pumpkin halves cut side down on a baking tray lined with parchment paper.

Roast the pumpkin in the oven at 350 degrees for 45-60 minutes. The exact cooking time will depend on the size of the pumpkin, but you will know it’s fully cooked when the pumpkin is fork-tender through the skin.

Remove the pumpkin from the oven and allow it to cool.

Scoop the cooked pumpkin flesh out of the skin and into a large bowl. Compost the pumpkin skin.

Puree the cooked pumpkin using a blender, food processor, or food mill.

Wash the pumpkin and cut the stem off. Cut the pumpkin in half and scoop out the seeds and guts. Make another cut so that the pumpkin is in quarters.

Place the pumpkin quarters in the crockpot skin-side up and pour a cup of water into the pot. 

Cook the pumpkin on high for 4-5 hours or until it is fork tender. 

Allow the pumpkin to cool completely before scooping the flesh off of the skin and pureeing it in a food processor, blender, or food mill. 

Wash the pumpkin and cut the stem off. Slice the pumpkin in half and scoop out the guts and seeds. Cut the pumpkin into quarters if needed for it to fit inside your Instant Pot.

Place the trivet accessory in the inner pot of your Instant Pot. Add a cup of water, then place the pumpkin pieces on top of the trivet skin side up.

Secure the lid and pressure cook the pumpkin on high for 12 minutes. Release the steam valve and check the pumpkin. If it is tender and fully cooked, allow it to cool. If the pumpkin is still tough, pressure cook it for another 3-4 minutes.

Puree the cooled pumpkin in a food processor, blender, or food mill until smooth.