While the oven is heating up, rinse your pumpkin thoroughly to remove any dirt or debris. Pat it dry with a paper towel to remove excess moisture.

Once clean, cut the pumpkin in half. This might require a bit of force, so be careful and take your time. After it is split, remove the pumpkin seeds. You can save these for roasting later if you like.

Next, you'll want to clean the pumpkin flesh from the fibers. This is easily done by scraping them off with a regular table spoon.

After the pumpkin is cleaned and prepped, cut it into small, manageable pieces. Arrange these pieces onto a large baking pan, around the size of a standard cookie sheet (15 X 22 inches should do).

Place the pan in your preheated oven and bake the pumpkin for about an hour. The pumpkin is done when a knife can be easily inserted into the flesh.

After baking, remove the pumpkin from the oven and let it cool completely. This is an important step, as it makes the next step safer and easier.

Once the pumpkin is cool, use a spoon to separate the cooked pumpkin flesh from the skin. Place the flesh into a food processor.

Blend the pumpkin for about three minutes, or until the mixture is smooth. You're aiming for a consistency similar to that of canned pumpkin.

Now that your puree is ready, it is time to store it. You can fill a small snack-sized Ziploc bag with a cup of puree and freeze it flat. This makes for easy storage and portion control.

Alternatively, you can store the puree in jars with lids and keep it refrigerated for up to four weeks.

And there you have it! Homemade pumpkin puree is simple to make and adds a fresh, flavorful touch to your fall recipes.