Place on a baking sheet and bake at 350 degrees for 45 - 60 minutes until the pumpkin is soft and cooked through
Let cool then peel of skin and remove seeds
Place pumpkin into a food processor and process until smooth
Place pureed pumpkin in a fine sieve and allow excess liquid drain off
Notes
You can easily cook more than one pumpkin at a time.
Large carving pumpkin don't work well for pureeing. They are a bit more fibrous and not as sweet as a smaller sugar pumpkin.
Pumpkin puree has a lot of liquid in it. Try to strain off as much as possible when using for baking. I place my puree in a fine mesh strainer or sieve over a bowl and just leave it for 30-40 minutes. The liquid will slowly drip off into the bowl.
Pumpkins vary in color from yellow to deep orange. They can all be used the same way.
Store pumpkin puree in a covered container in the refrigerator for up to one week or freeze and use within 6 months.
To freeze puree
Measure out portions of pumpkin puree in amounts you will normally use. I like to freeze in one cup portions.
Place your measured puree in small plastic containers and place on a baking sheet and into the freezer.
Once frozen, remove from the small containers and place frozen puree into a freezer safe bag.
You can also keep frozen puree in small containers just make certain you add a lid to the top