Preheat the oven to 400˚F. Line a baking sheet with parchment paper for easy cleanup.
Rinse the pumpkin well under running water. Cut the pumpkin in half, scoop out the seeds and scrape the flesh to remove any fibrous stringy flesh. Save the seeds for roasted pumpkin seeds.
Place the pumpkin halves cut side down on the baking sheet, and bake in a preheated 400˚F oven until soft, between 30 to 60 minutes depending on the size of the pumpkin.
Remove the roasted pumpkin from the oven and let it cool.
Once the pumpkin is cool enough to handle, peel off the skin, and puree the flesh in a food processor until smooth.
If your puree is watery, place it into a fine mesh strainer and let the moisture drain out.
Makes about 2 cups of pumpkin puree.
Store the puree in the refrigerator for up to 3 days or freeze for up to 3 months.
To freeze, measure 2 cups (16 ounces) and freeze flat in quart size freezer bags. Remove the air from the bags, label and date the bags, lay them flat on a baking sheet, and freeze. Thaw in the refrigerator overnight and drain moisture before using.