Making your own pumpkin puree is surprisingly easy. Sure, it's convenient to pick up a can of pumpkin puree that's ready-to-use, but when you roast your own pumpkin, you definitely get more bang for your buck.
Rinse off your pumpkin, then use a knife to stab the hard outer shell a few times, to allow for ventilation.
Place the whole pumpkin in a glass baking dish, and transfer to the oven to roast for 45-60 minutes, depending on the size of your pumpkin. The pumpkin is ready when the flesh is darker, and the skin can be easily pierced with a fork.
Cut the pumpkin in half, and allow to cool for 20-30 minutes, until cool enough to handle.
Use a large spoon to scrape out the seeds, and reserve them for another use.
The skin should peel off very easily at this point, so remove the skin and transfer chunks of the cooked pumpkin into a food processor. Blend until a smooth puree is formed. You may have to do this in batches, depending on the size of your pumpkin.
Store the pumpkin puree in a sealed container in the fridge for up to a week, and use it in your favorite pumpkin recipes! You could also freeze it to extend it's shelf life indefinitely.