Preheat the oven to 350°F and line a baking sheet with parchment paper.

Using a sharp knife, cut the pumpkin in half lengthwise (removing the top and bottom is optional). Then use a sharp spoon or ice cream scoop to scrape out all of the seeds and strings.

Brush the pumpkin flesh with a little water and place flesh down on the baking sheet. Pierce skin a few times with a fork or knife to let steam escape.

Bake for 45-50 minutes or until a fork easily pierces the skin. Then remove the pan from the oven, let the pumpkin cool for 10 minutes, then scoop into a high-speed blender or food processor. Blend until creamy and smooth. If too thick, add a little water.

Baked pumpkin and pumpkin purée will keep covered in the refrigerator for up to 1 week, or in the freezer for 1 month (or longer).