Preheat oven to 350 degrees.
Select pumpkin and rinse off with water.
Cut pumpkin in half on a cutting board and then into quarters. For large pumpkins, cut the quarters in half again. The size of your pumpkin will determine how many times it needs to be cut. Sizeable chunks will work just fine.
Scrape out the seeds and pulp from the pumpkin pieces using a knife, spoon, scoop, or even your hands.
Place pumpkin pieces on a baking sheet or stone (face up or face down both work). Roast in a 350 degree oven for 45-50 minutes or until pumpkin is fork-tender.
Once done, let cool slightly so you can handle it and peel off the skin from the pumpkin pieces. If the skin doesn’t slide right off, I find it easiest to use a knife to scrape the puree from the skin.
Put a few chunks at a time in a food processor and pulse until smooth.
Use immediately or store in the fridge or freezer for later use.
