Making pumpkin puree is really easy and if you have the time, it is well worth the effort and you will be able to taste the difference.
The best variety of pumpkin for cooking and baking with is called a “sugar” pumpkin. They are the tiny, round pumpkins you can usually find in the produce section around this time. Although those are recommended for their flavor, you can use any type pumpkin.
Place pumpkin halves flat side down on foil and cover. Place wrapped pumpkins on baking sheet and place in oven at 350°F and let bake for 1-1 1/2 hours until tender. A knife should be able to slide through the pumpkin rind like butter.
Allow pumpkin to cool until able to handle and then scoop the flesh out of the rind. I used a blender to create the smooth texture, but you could also use a handheld mixer or even pure muscle.
I am going to use my puree within the week so I am storing it in an airtight container in the fridge, but if you want to save for a later date, you can freeze it. I recommend placing the puree in a plastic bag and laying flat to freeze. This will allow you to defrost needed portions faster.