- Place whole pumpkins on a sheet pan. Transfer to a 325 degree oven and roast for 2 hours. After 2 hours, remove pumpkins from the oven and transfer to the speed rack to cool.
- When cool, cut the pumpkins in half and scoop out the stringy innards. Seperate the pumpkin flesh from the skin, discarding the skin. Transfer the flesh to the bowl of a robot coupe and process until completely smooth, about 2 minutes. Pass puree through a drum sieve.
- Transfer pumpkin puree into 500g bags and seal in the vac-pack machine. Store in the lowboy.