Preheat your oven to 350° and line your baking sheet with parchment paper.
Next, cut your pumpkin in half and scoop out all the guts and seeds. (And don't forget to save the seeds to make roasted pepitas!)
Now, place your two pumpkin halves face down on the baking sheet. Pop it in the oven and bake for 45 minutes to an hour (or until the pumpkin is tender enough to poke a fork through).
Once the pumpkin is tender, remove from the oven and let cool (about 10 minutes). Once your pumpkin halves are cool enough to handle, scoop the pumpkin flesh (leaving the outer skin) into your blender (or bowl if using an emersion blender).
If you're using a regular blender, you may need to pulse and keep pushing/scraping the pumpkin down. If your pumpkin is too thick to blend properly, you can add a splash of water to give it a smoother blend.
Once your pumpkin is nice and smooth, use right away or scrape into a sealable jar and refrigerate for up to three days.