Sure, it’s more work to make your own puree than opening a can, but what a rewarding family activity! And you get tasty pumpkin seeds, too.

Preheat oven to 350 degrees. Line a baking sheet with parchment. Using a large knife and a mallet if necessary, split pumpkin in half from top to bottom. Scoop out seeds and stringy fiber. Place cut pumpkin flesh side down on parchment and roast for 45-60 minutes until you can easily insert and remove a paring knife into the flesh. Cool pumpkin, then scoop out flesh. Puree in a food processor until smooth. Refrigerate until ready to use. Keeps 1 week.

To roast seeds: Clean flesh from seeds and rinse. Pat dry and let rest on paper towels until completely dry. Preheat oven to 325 degrees. Toss dry seeds with 1-2 tablespoons vegetable or olive oil and sprinkle with salt. Spread evenly on baking sheet. Roast for about 30 minutes, stirring occasionally, until they are lightly colored.