• Start by pre-heating your oven to 375F. Cut the pumpkin in half with your chefs knife, and then remove all the seeds and stringy bits in the middle.
  
• Place the pumpkin cut side down on the sheet tray, and roast in the oven anywhere from 45 minutes to 2 hours, depending on the size of the pumpkin. The pumpkin is cooked when you can easily slide a knife into it.
  
• Once the pumpkin is fully cooked, remove it from the oven and let it cool. Remove any water that may have leached out of the pumpkin.
  
• When cooled enough to safely handle without burning yourself, scoop the roasted pumpkin flesh from the skin with a spoon. It should fall right of and easily separate from the tough skin.
  
• Place the cooked pumpkin flesh in a food processor or food mill, and process until smooth.
  

Optional

• If you like you can at this point season your pumpkin puree with spices, sugar, or even maple syrup to change its flavor slightly.