Take all of the seeds and pulp out of the pumpkin. Use for a later use.
Cut the pumpkin into chunks
Place the pumpkin on a baking sheet either side up or down.
Bake in the oven for 30 - 40 minutes until fork tender.
Once pumpkin is cool enough to handle, scrap the pumpkin out of the skin.
Place pumpkin in a food processor and blend until smooth. Add water 1 tablespoon at a time to get the consistency you like.
Store pumpkin in an air tight container and place in the refrigerator or you can add the puree to a Ziplock Freezer Safe Bag and freeze until ready to use.
Notes
Calories per one cup: 49, Fat: .02, Potassium: 563, Carbs: 12, Fiber: 2.7, Sugar: 2.5, Protein: 1.8
Nutrition Information
Serving size: 1 Cup
Recipe by PB + P Design at https://www.peanutbutterandpeppers.com/2012/09/17/making-pumpkin-puree-and-roasting-pumpkin-seeds-101/