From pumpkin pie to pumpkin spice lattes, in the world of fall-themed foods, pumpkin reigns king.
Grab those small Halloween pumpkins decorating your home, and follow these simple steps to make your own homemade pumpkin puree. This must-try recipe comes from Chicago-based registered dietician Maggie Michalczyk, who runs the blog "Once Upon a Pumpkin."
"[The pumpkin] can definitely go beyond just the pumpkin spice latte. It's full of nutrition, so it's awesome to use in a variety of different ways all fall long," Michalczyk told "Good Morning America."
1 2- to 4-pound pie or sugar pumpkin
Spices of your choice for the seeds
Preheat your oven to 415 degrees.
Cut off the top of the pumpkin with a sharp, serrated knife, and scoop out the seeds and stringy parts inside of the pumpkin.
Do NOT throw away the seeds. Set the seeds aside.
Cut the pumpkin in half. Then, cut each half in half to get four pieces.
Place the flesh side of each of the four pieces down on a baking sheet lined with parchment paper.
Roast for 20 to 25 minutes.
Let cool completely.
Peel the skin off with your hands, and add the pumpkin flesh to a food processor. Pulse for three to four minutes, stopping to scrape the sides.
A thick puree will start to form.
Store in an airtight container in the fridge for up to a week. Or if you want to preserve that fall feeling until spring, you can freeze your puree in a container or Ziploc bag for up to three months.
Editor's note: This was originally published on Oct. 31, 2019.