Scrub all the dirt off your pumpkins if you haven't already.
Remove the stems and slice the pumpkins in half vertically.
Scoop out seeds and stringy pulp. Set aside.
Lay pumpkins cut side down on a lined baking sheet.
Bake for 45 minutes to 1 hour. You'll know they're done when you can pierce the flesh with a paring knife with no resistance.
Allow the pumpkins to cool completely on the counter before scooping.
Scoop the flesh from the rind. I collect it in a medium bowl as I go.
Using a food processor or blender (your preference), puree your homemade roasted pumpkin until smooth.
Optionally, press the purée through a mesh sieve to remove lumps and any leftover bits of skin. You may also transfer your sieved purée to a cheesecloth and wring out excess moisture.
Once happy with the texture of your purée, transfer to a freezer container and freeze until you're ready to use.
Thaw your pumpkin completely before using in your favorite pumpkin pie recipe!