- Obtain a pie pumpkin. Yes, there is such a thing. They're generally smaller and have more pulp with less seeds, and tend to taste a bit sweeter. They should be on clearance right now at your grocery store or the farmer's market (if your farmer's market is still open). If you can't find a pie pumpkin, any pumpkin will do.
- Wash the outside of the pumpkin.
- Cut the pumpkin in half and scoop out the seeds. Don't worry about getting all of the stringy stuff out.
- Place the pumpkin halves, cut side down, in a baking pan with a rim and add about 1/4 inch of water in the bottom of the pan.
- Roast at 350* F until tender. How do you know if it's tender? Turn it over and stick a fork in it. Ours were large-ish, as far as pie pumpkins go, and they took about an hour and 15 minutes.
- When they're tender, scoop the flesh out and puree in a food processor or blender until smooth.
That's it! So easy! We used some fresh pumpkin puree to make a pie (and it was an extraordinarily delicious pie), and froze the rest in 1 cup portions for future use. One 16 oz can of pumpkin equals about 2 cups.