Cut the pumpkin in half and scoop out the seeds
Cut each half into 4 or 6 pieces depending on the size of the pumpkin.
Place the pumpkin slices on a baking sheet and roast in a 400°F oven for 30 - 45 minutes or until the pumpkin is soft enough to easily pierce with a fork.
Remove from the oven and once the pumpkin is cool enough remove the skin and any darkened or browned outside areas of the pumpkin and discard.
Puree in a blender or mash the roasted pumpkin.
The puree is now ready to use in a recipe that calls for pumpkin puree.
If the puree is too watery you can remove the excess water by putting it in a nut milk bag and squeezing out the extra moisture. I've removed as much as 2 cups of water from pumpkin puree.
When I use the pumpkin puree in baked goods, scones, cinnamon rolls, babka, I will use 2 cups of thin, watery, puree to yield 1/2 cup of thick pumpkin puree that I use in my recipe.