Preheat the oven to 350F (180C) and line a baking tray with parchment paper.
Trim the stem end off from a pie pumpkin (1to 1.4 kg), then cut it in half and scoop out the seeds (the seeds can be rinsed and roasted separately, if you wish).
Place the pumpkin halves cut-side down onto the baking tray and carefully pierce the skin with a paring knife.
Roast the pumpkin for about 45 minutes, until it gives easily when pressed. Let the pumpkins cool at least 20 minutes (or completely).
Scoop out the soft pumpkin into the bowl of a food processor and purée until smooth.
A 1 kg pumpkin will yield about 2 cups (425 g) of purée.
If your pumpkin puréee seems watery, you can place it in a strainer lined with cheesecloth over a bowl and let it drain for about an hour.
