For one 1lb pie crust (454g)
If you are making your own pumpkin puree, begin by preheating the oven to 325°F.
We prefer roasting pumpkins whole — poke a few holes in the pumpkin with a knife and roast for at least an hour and a half depending on the size of the pumpkin. Poke it with a fork after an hour and a half; once it feels soft, it’s ready to be taken out.
Let pumpkin cool for at least 15 minutes, then peel skin off completely, which should be easy to do after fully baked.
Remove all seeds from inside and discard. Using a spoon, scoop out the flesh into a food processor. Pulse in the food processor until relatively smooth, scraping down sides as you go.
Do not add water or liquid as the pumpkin will release liquid as it breaksdown. If using the Marina Di Chiogga squash or kabocha, no additional draining is required but every variety differs on how much water content it will release. You may need to drain out excess liquid using a fine mesh strainer and/or cheesecloth.
When ready to use, combine pureed pumpkin with all other ingredients with an immersion blender until smooth.