Wash the pumpkin, and line a baking sheet with parchment paper.
Remove the stem by hitting it hard, or cut it out.
Scoop out the pumpkin seeds. You can discard, or set aside to roast later.
Place the pumpkin halves face down on the sheet and bake until a knife pierces it, approximately 45 minutes.
Once done, scoop it out and puree with a food processor or Vitamix.
Place the puree in a mesh strainer and weigh it down to remove extra liquid. It will take approximately 1-2 hours.
You can then refrigerate or freeze your fresh pumpkin puree for all kinds of great pumpkin recipes!
Notes
The pureed pumpkin is just a base. Season your roasted, pureed pumpkin with salt, cinnamon or other seasonings to enjoy on its own, or use it in your favorite pumpkin pie.