Slice the stem off the pumpkin and cut in half. If it’s large enough, cut it in half once or twice more. Remove the seeds with a spoon (I like to use a grapefruit spoon with a serrated edge). Place the pumpkin wedges on a baking sheet skin-side down. Roast for 45 to 50 minutes until the skin begins to shrivel and the pumpkin is fork tender. Remove from the oven and let it cool until you can tough it. Remove the pumpkin from the skin and discard any pieces on top that may be tough.
Add it to a food processor or high-powered blender and puree until smooth. If the pumpkin seems dry, add a few tablespoons of water until it is moist and resembled the puree you see in a can. Store pumpkin in the fridge in a sealed container for about a week!