A delightful and easy-to-make spiced pumpkin puree, perfect for pies, mousses, or as a base for other pumpkin recipes.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
Cut the pumpkins in half and scoop out the seeds and stringy parts.
Save the seeds for roasting as a snack.
Place the pumpkin halves cut-side down on a baking sheet.
Lining the sheet with parchment paper makes cleanup easier.
Bake the pumpkins in the preheated oven for about 45 minutes, or until the flesh is tender.
Check doneness by piercing the flesh with a fork; it should slide in easily.
Let the pumpkins cool slightly, then scoop out the flesh.
Handle with care as the pumpkins will still be hot.
Combine the pumpkin flesh, butter, brown sugar, nutmeg, cinnamon, and salt in a blender and blend until smooth.
Blend in batches if necessary to avoid overfilling the blender.
Use the puree immediately or store it for later use.
Divide into portions for easy use in future recipes.
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