Preheat oven to 400 degrees F.

Wash and dry the pumpkin. Using a large knife, carefully cut the pumpkin in half from top to bottom. If the stem is small you may be able to easily cut through it. If not, slice off the top part of the pumpkin.

Use a large spoon to scoop out the seeds and pulp. Save the seeds to make roasted pumpkin seeds.

Line a rimmed baking sheet with parchment paper, for easy clean up. Place the pumpkin halves, cut side down, on the baking sheet.

Bake for 30-45 minutes, or until a knife easily pierces through the skin and flesh of the pumpkin.

Let the pumpkin cool until it is easy to handle. Use a spoon to scoop out the soft pumpkin flesh. You may also be able to easily peel off the skin using your fingers.

Place the roasted pumpkin flesh in a food processor or blender. Puree until smooth, about 3-4 minutes. Individual pumpkins will vary in their water content. If your pumpkin is very dry, you can add a little bit of water to help puree it smooth.

Store your homemade pumpkin puree in an airtight container, such as a mason jar with a lid. It will last for up to 7 days in the refrigerator. Or, store it airtight in the freezer for up to 3-4 months. I recommend freezing your pumpkin in 1 cup quantities so that you can defrost and use just as much as you need.