Begin with a pumpkin suitable for eating, such as Sugar Pie. Poke the pumpkin all over with a knife and place on a parchment-lined baking sheet.
Tent with aluminum foil and bake for about 1 ½ hours* until very tender and starting to lose its shape.
When the pumpkin is cool enough to handle, cut in half and remove the seeds and stringy center. Separate the flesh from the skin and puree the flesh in a food processor until smooth. Do this in batches, if necessary.
Notes
A smaller pumpkin requires less cooking time.
Recipe by Pamela Salzman at https://pamelasalzman.com/roasting-fresh-pumpkin/