Pumpkin puree, the stuff we use to make pumpkin pie and pumpkin bread and pumpkin cake and pumpkin muffins and pumpkin cookies and pumpkin this and pumpkin that, is made from sugar pumpkins. Sugar pumpkins are smaller than the carving pumpkins and they’re so cute, that you’ll want to buy one just for fun! They usually weigh about 2-4 pounds. 
I did some studying up on them because I wanted to make my own pumpkin puree. It’s pretty simple — all you have to do is roast the little guys. Fresh is usually so much better than any alternative, so I gave it a shot. I’m glad that I did.
My 3.2 pound sugar pumpkin yielded 2 cups of puree.
Here’s what you do. … Start by preheating the oven to 350 degrees.
I know that’s a large time window, but keep an eye on them.
NOTE: Sometimes fresh puree in more runny than the canned version. If that’s the case, make sure you strain it before using.
