Preheat oven to 350℉. Line a heavy duty baking sheet with parchment paper.
Cut the pumpkin in half, and remove seeds and pumpkin innards. If using pumpkin seeds, set aside into a bowl to be washed.
Place the pumpkins on the parchment-lined baking sheet. The pumpkins can be either face up or face down. Both will work!
Bake for 35-45 minutes, or until the pumpkin is tender and easily comes away from the skin with a fork.
Allow the pumpkin to cool completely. Once the pumpkin is cool, gently peel the skin away from the pumpkin, this should be very easy to do. Some skin may be stuck, you can scrape the pumpkin off with a fork or spoon.
Next, add the pumpkin to a food processor fitted with a metal blade. You may also use a blender. Run the food processor on low. The pumpkin should easily blend, but you may need to add a bit of water, a few tablespoons at a time.
Once the pumpkin is thoroughly blended and smooth it is ready to use! If you are making this ahead, it will stay in an air-tight container in the fridge for 4-5 days, or in a freezer-safe container or bag for up to 12 months!
