Cut pumpkin in half and scoop out seeds. Cut into quarters. Lay pieces on cookie sheet, pulp-side up, and bake at 375 degrees F for 45 to 50 minutes, or until very soft when poked with fork.

Once baked, let pumpkin pieces cool and scoop flesh off skin. It should come off easily. Transfer flesh to food processor or mash with potato masher. If needed, add a small amount of water to achieve smooth consistency. It will yield about 3 or 4 cups of purée. Use immediately or transfer to a plastic bag/container to use later. Purée can be frozen for up to 1 year.