Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.

Cut the top off of the pumpkin. Then, place it cut side down and cut it down the center.

Using a spoon, scoop out all of the pumpkin seeds and stringy flesh. Place the pumpkin cut side down onto the lined baking sheet and bake for 30-40 minutes or until you can easily pierce the pumpkin with a fork.

Once done, let the pumpkin cool off for a few minutes. Then, separate the skin from the pumpkin flesh. Transfer pumpkin flesh to a large mixing bowl and roughly mash with a fork or potato masher. Then, using a handheld immersion blender, blend until it's fully puréed. **You can also add the pumpkin to a food processor and purée it that way.

Store puréed pumpkin in the fridge for up to 7 days or in the freezer for up to 2-3 months.