Cut the pumpkin in half, stem to base. Scrape out the seeds and pulp. Reserve seeds to make baked seeds.
Place the halves on a rimmed baking sheet. Sit halves meat side up (cut a small slice out on the bottom of each to allow them to sit evenly without rolling).
Cover each half with aluminum foil. Bake for 60 minutes, or until pumpkin flesh is fork tender.
Scrape the pumpkin flesh from shell halves and puree in a food processor. Strain to remove any remaining stringy pieces or seeds. You might need to add just a little water to make it a "blendable" consistency. On the other hand, some are watery and need to be drained.
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