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Preheat the oven to 350 degrees F.
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Wipe the pumpkins down with a clean cloth (or wash them if they're really dirty), and place them on a cookie sheet.
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Using a small paring knife, pierce them all over (just to break through the skin, doesn't have to be deep).
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Bake for 1-1/2 hours, or until a knife inserted into a pumpkin slides in and out easily. The skin should be dark orange with little bits of sticky sugar oozing out of your knife pricks. Remove the pumpkins from the oven to cool.
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Remove the stem (you should be able to just pull it off easily), and cut the pumpkins in half.
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Using a large spoon, scoop out the insides. You can keep the seeds to roast them if you like, or discard them.
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Once the seeds are removed, scoop the soft pumpkin flesh out of the skin, and put it into your food processor or blender.
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Purée until smooth. Store in freezer safe bags or containers, or can in jars for long storage.