Preheat oven to 350°F. Line a baking sheet with aluminum foil.
Carefully cut your pumpkins in half and use a spoon (or ice cream scoop!) to remove the seeds and pulp.
Place the pumpkins face down on the baking sheet and bake for 45 minutes or until tender. Let cool for at least 30 minutes, or until comfortable to touch.
Cut the pumpkin into chunks and remove the peel. Add pumpkin to a food processor and pulse until smooth.
Place the puréed pumpkin in a cheesecloth (you can also use paper towels), create a ball, and squeeze to remove excess water.
Place the pureed pumpkin in an air-tight container and store in the fridge for up to 1 week, or in a freezer-safe container for up to 3 months.