Cut the top/step off the pumpkin.

Then, cut the pumpkin in half.

Remove the pulp and seeds (note: save the seeds to roast if desired).

Place the two halves of the pumpkin on a baking sheet or in a shallow baking dish, with the inside facing down.

Cover the baking dish with foil.

Bake in the preheated oven for about 1 hour for a medium pumpkin, or until the pumpkin is tender and the shell remains indented when pressed.

Remove from the oven and let cool completely.

Once the pumpkin is cooled, scoop the flesh out and put it in the container of a high-powered blender or food processor fitted with the “S” blade.

Blend or process until smooth.

Then, put a coffee filter in a fine mesh metal strainer and put the strainer on top of a bowl.

Put the blended puree into the coffee filter and let the water drain out of it for at least 1 hour at room temperature.

Then, remove the puree from the filter and discard the excess water.

Use the pumpkin puree in your favorite recipes or store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. Thaw before using in recipes.