How to Make Puree
Pre heat oven 400 degrees F.Remove the stem and split the pumpkin in half from top to bottom. Scoop out the seeds and fiber (try using a ice cream scoop. Save seeds for roasting.
Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness.
Remove the pan to a cooling rack and cool the pumpkin for 1 hour. Scoop the roasted flesh of the pumpkin and process in a food processor until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months.
I haven't done this yet so I am going to show the lazy way
So I have written in the past about 'how to' make oatmeal so I don't want to do that again. This time is just a little different. Along with the cinnamon I added a tiny bit of nutmeg. Then when it is cooked stir in a tablespoon or two of the pumpkin puree
We ate our with a little bit of honey and some almond milk. Nice little blast of vitamin A in the morning and easy enough to do before school. The kids call it Pumpkin PIE oatmeal.