• Preheat the oven to 400°F.
• Clean, and dry the pumpkin. Remove stem and slit the pumpkin in half (make sure it's on a flat surface). Discard seeds (or you can save the seeds for later use).
• Place the fleshy side down on the baking sheet. Bake for 45 minutes. Remove pumpkin and let rest for 1 hour at room temperature.
• Remove the skin. Transfer the flesh to a bowl. Using a handheld blender or regular blender, blend until smooth.
• For storage: Place pumpkin puree in an air tight container.

Refrigerate up to 1 week or freeze up to 6 months.