Remove the stem and cut pumpkin in half length wise.
Scoop out seeds and pulp.
Place pumpkin halves flesh side down on a rimmed baking sheet
Bake in a 350 degree oven for 45-60 minutes. It should be fork tender.
Remove from the oven and cool until you can handle it.
Scoop out the flesh and place in a Vitamix, blender, or food processor, and puree.
Use immediately, store in the fridge for a week, or in your freezer for one year.
Yields 2 - 2 ½ cups of pumpkin puree'After freezing and thawing, it may be watery. Put cheese cloth over a bowl, pour the puree on top of the cheesecloth, and let the water drain out before using. This is optional, depending on what you are using the puree for.