Preheat oven to 400°F (200°C)
Cut a sugar pumpkin or pie pumpkin in half
Remove seeds and stringy pulp
Place cut-side down on a baking sheet
Roast 35–60 minutes, until very tender when pierced with a fork
Let cool until safe to handle
Scoop flesh from the skin
Blend or mash until smooth
Optional: Strain through a fine mesh sieve for a thicker, smoother puree
Cool completely
Portion and store in airtight containers or freezer bags
Refrigerate up to 4–5 days
Freeze up to 10–12 months