• Preheat oven to 350 degrees.
• Heat your oven to 350° F. With a very sharp knife cut the pumpkins into hand size chunks or quarters with the peel still attached. There is no need to peel the pumpkins first. And if you haven’t already, clean out seeds and pulp and save seeds for roasting later. 
• Place the pieces on a baking sheet lined with the parchment paper (or aluminum foil) cut side up so the skin is touching the baking sheet.  This way if they get a little too brown on the bottom, it’s on the peel which will be removed. 
• Whether you’re preparing pieces from a jack-o’-lantern or a pie pumpkin, the roasting method remains the same. Place the baking sheet in the oven and roast for about 45 minutes until they are fork tender.
• Remove from oven and allow to cool.   Then peel off the skin from the pieces or scoop out the meat of the pumpkin with a large spoon. Discard skin.
• Place the pumpkin puree in a food processor, a few scoops at a time. Working in batches, pulse until the homemade pumpkin puree is smooth. Use immediately or freeze.

  Or use a potato masher to mash the pumpkin until smooth.

To Freeze Pumpkin Puree

• To freeze, place 2 cups of measured puree into freezer-safe containers or resealable quart size freezer bags, leaving a little space for expansion.

  (2 cups of pumpkin puree equal to a 15 oz can of pure pumpkin)
• When you’re ready to use the frozen puree, thaw it in the refrigerator.

  Note that thawed puree may have a slightly wetter consistency than fresh or canned versions, so adjust the liquid ingredients in your recipes as needed to achieve the desired texture.