Preheat oven to 375° F.

Rinse the pie pumpkin and pat dry. Cut in half. Remove the stem and discard. Using a spoon or your hands, scoop out the seeds and membrane from the center of the pumpkin halves. Rinse the seeds and roast for snacking, or discard. Place pumpkin halves, cut-side down, onto a baking sheet lined with foil paper. It will make for easier clean up.

Roast the pumpkin for about 30 minutes, rotating pan halfway through baking. Remove from the oven and allow to cool down to room temperature or until you are able to handle it without burning yourself. Using a spoon, remove the flesh from the skin and place into a food processor, discard the skin. Purée until the pumpkin is completely smooth. Scrape down the sides of the bowl with a rubber spatula, as needed.

The mixture should be thick and smooth. If there is liquid in the purée, strain out before storing. Place the pumpkin in an airtight container, such as a mason jar. Store in the fridge. It will keep about a week in the fridge or up to a month in the freezer. Add it to all your autumn dinners and desserts. Enjoy!