Heat your oven to 350 degrees.

First cut off the stems of the pumpkin and cut it in half. Using a spoon scoop the seeds and any stringy fibers inside both pumpkin halves.

Put all of the pumpkin seeds into a bowl, you will want to use these later to make some amazing pumpkin seeds to snack on.

Place the pumpkin onto a baking sheet.

Place the baking sheet with pumpkin into the oven and bake for 45-50 minutes. Keep an eye on the pumpkin for the last 10 minutes or so, so you do not overcook the pumpkin.

The pumpkin is done cooking when the skin begins to shrivel and the pumpkin flesh is tender (fork tender) and can be poked easily with a fork.

Remove the pumpkin from the oven and let it cool until it is cool enough that you can touch it.

Remove the pumpkin flesh from the pumpkin skin. Discard any parts of the pumpkin flesh that are tough.

Add the pumpkin flesh to a food processor or a high-powered blender if you have one. Using the puree option puree the pumpkin flesh until it is smooth. If you do not have one you can use a large bowl and a potato masher and once you have smashed all the chunks puree the cooked pumpkin with an immersion blender.

Once done pureeing if the pumpkin puree is a bit dry, add a few tablespoons of water and mix well until it is smooth. Be careful not to add too much water to it, you will want to add the water little by little.