Pumpkin Puree DIRECTIONS

1. Heat oven to 400 degrees F
2. Slice a small piece of skin off one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling. Remove the stem and split the pumpkin in half from top to bottom, using a large knofe. Scoop out seeds and fiber with a large metal spoon or ice cream scoop. Reserve seeds for another use.
3. Sprinkle pumpkin flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan.
4. Roast, 30–45 minutes, until a paring knife can be easily inserted and removed from the pumpkin, Test in several places to ensure doneness.
5. Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour.
6. Using a large spoon, remove the roasted frlesh of the pumpkin from the skin and add to the bowl of a food processor. Process 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.

Coffee Cake DIRECTIONS

1. Preheat oven to 350 degrees F. Grease baking pan with pan spray.
2. To make the streusel, stir together melted butter, flour, sugars, and cinnamon until crumbly. Set aside.
3. To make cake, whisk together flour, baking soda, baking powder, spices, and salt.
4. In a separate bowl, beat together oil, brown sugar, eggs, vanilla, pumpkin puree, and sour cream.
5. Add flour mixture to pumpkin mixture, combining with wooden spoon until smooth.
6. Pour cake batter into prepared pan and smooth out the top. Crumble the sreusel mixture over the top of cake to cover.
7. Bake for 35 to 40 minutes.
8. To make glaze, whisk together cream and sugar until smooth.
9. Drizzle over cooled cake. Slice and serve.