Cut the pumpkin in half or quarters.

Preheat your smoker to 225°F (107°C) or medium-high heat. Optionally brush the pumpkin halves with olive oil and sprinkle with salt.

I start the cooking with the pumpkin cut side down at a lower temperature (180F-200F) and high smoke setting. This way, the pumpkin absorbs and gets infused with the smoke. After 30-45 minutes, I turn the pumpkin cut side up and finish smoking until fork tender. You can also cover the cut side with foil to retain the moisture.

Smoke for 2-3 hours or until the pumpkin flesh is fork-tender.

Once the pumpkin is done smoking, let it cool to room temperature. Scoop the roasted pumpkin flesh from the pumpkin skin. Save the seeds.

Transfer it to a blender or the bowl of a food processor. Blend until smooth. If you want a silkier texture, add a bit of olive oil, butter, or a few cups of vegetable broth.

For your final step, taste the puree and season it with additional salt, smoked paprika for savory applications, or warm spices like nutmeg, cinnamon, or pumpkin pie spice if you are planning to make a dessert.