Preheat your oven to 400F and line a baking sheet with aluminum foil.
Cut off the stem, and slice your pumpkin in half. Scoop out the seeds and stringy bits.
Place your pumpkin halves face down on the baking sheet and roast for 45-60 minutes (depending on size) until they are fork-tender.
Allow the pumpkin to cool, scoop out the pumpkin into a blender or food processor and blend.
Store in a covered bowl or jar in the refrigerator until ready to use, or freeze for up to 6 months.