Preheat oven to 350 degrees. Line a baking sheet with foil and spray with cooking oil.

While the oven is heating, carefully cut your pumpkin in half.

Scoop out the guts and seeds (put seeds aside to rinse and dry, if roasting).

Place pumpkin the halves flesh-side-down on the baking sheet.

Bake in oven for 40-60 minutes or until the flesh is soft to the touch when you push down on the skin.

When the pumpkin is done roasting, allow it to cool.

When the pumpkin is cool enough to touch, scoop out the flesh and place it in a food processor or blender.

Process until smooth.

Spoon the pumpkin puree into a jar or freezer bag.

Keep in the fridge for immediate use or freeze.