Preheat the oven to 350°.  Line a large baking sheet with unbleached parchment paper.

Wash and dry your pumpkin.  Cut your pumpkin in half.  Scoop out the seeds.

Place the two halves upside down on the parchment paper. Poke the pumpkin halves for a fork to allow for steam to vent. Bake for 45-60 minutes.  Baking time really depends on the size of the pumpkin. Your pumpkin is done when you can insert a fork easily through the skin. (I poke around several spots to be sure the entire pumpkin is baked.)

Remove from the oven and let it cool for approximately 10 minutes.  Begin scooping the cooked pumpkin out of the shells.  (I take the "stringy" pumpkin off the top and save it for the dog or chickens.)  

Once all the pumpkin is removed, take a "potato masher" and puree the pumpkin.  Another option is put it in a high powered blender to make the pumpkin very smooth.