Preheat your oven to 350 degrees Fahrenheit with rack in the center of the oven.

Using a long sharp knife, cut your pumpkin in half horizontally. If your pumpkin has a long stem, you'll also want to cut that off too.

Scoop out all of the pulp and pumpkin seeds. Save the pumpkin seeds to roast later.

Place the pumpkin halves cut side down on a large rimmed baking sheet. Cover the baking sheet with foil, crimping around the edges of the pan to seal it.

Bake for 60 to 90 minutes (small pumpkins will need about 60 minutes, larger pumpkins will need about 90 minutes). When ready, the pumpkins will be very soft and can be easily pricked with a fork.

Very carefully remove the foil (there will be a lot of trapped hot steam). Let the pumpkins cool until they are warm but no longer hot. Using a large spoon, scoop the cooked pumpkin flesh into the bowl of a large food processor. Discard the skin.

Puree the pumpkin flesh until completely smooth.

Place a fine mesh strainer or a colander lined with cheese cloth over a medium bowl and spoon in the pumpkin puree. Let it sit for 20 to 30 minutes to drain off excess water.

You can use your cooked pumpkin immediately in any recipe that calls for pumpkin puree, or you can refrigerate it for up to 4 days or freeze it for up to a year.