Cut pumpkin into large pieces; remove seeds and stringy fibers.
Cover cut surfaces with foil and place on a baking sheet. Bake at 375°F (190°C) for 45 - 90 minutes or until pulp is tender.
Remove pulp from rind; mash or puree pulp in a food processor or blender. If puree is runny, cook, stirring frequently, over low heat until puree is the consistency of canned pumpkin.
Refrigerate puree for up to 3 days or freeze for up to 6 months.