Preheat oven to 375 degrees.
Slice pumpkins in half then remove all of the stringy insides (reserve for toddler activity/toasting seeds).
Quarter each half then, place on a baking sheet.
Bake for 40 minutes then let cool for 20-30 minutes.
Using a large spoon scoop the pumpkin out of the skins.
Place in a blender and pulse, using a spatula to scrape down the sides in between blending. Blend until smooth.
Store in an air tight container in the fridge. This keeps for 1-2 weeks in the fridge or you may freeze this is a freezer safe plastic bag.
Use in pie, oatmeal, smoothies, cookies, bread, or soup!
