Slice off the top of the pumpkin (stem).

Slice the pumpkin in half from top to bottom.

Scoop out all the seeds and pulp. (Save these for later if you plan to clean and roast the pumpkin seeds.)

Line a lipped baking sheet with aluminum foil and spray with cooking spray.

Place the pumpkin halves cut side down on baking sheets.

Bake at 350 degrees for one hour, or until tender.

Remove pumpkin from baking sheet, turn cut side up, and cool completely.

Scrape the flesh away from the skin.

Use a food processor or a blender to make a smooth puree.

If the pumpkin puree has too much moisture, strain it through cheesecloth before using.

Use immediately, or freeze in Ziploc freezer bags in single-use size portions. (Cans of pumpkin are 15-ounces or 28-ounces. I freeze in either of these weights, measured with a food scale.)

A pumpkin that weighs between 2.5-3 pounds should make approximately 15 ounces of pumpkin puree.