Sure, you can buy canned pumpkin puree, but it's not the same as the genuine article. Learn how to make your own pumpkin puree, for cakes, pies, casseroles and more.
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Cut the pumpkin in half, vertically. Use a spoon to scrape out the stringy fibers and pumpkin seeds. Discard.
Place the pumpkin halves cut side down on the parchment.
Roast for 20-30 minutes or until the skin is dark brown and the pumpkin yields when you poke the skin.
Remove from the oven and let the roasted pumpkin cool until you can handle it. Remove the skin and stem and discard. (I literally lifted up the stem and the skin came right along with it -- leaving behind the roasted squash.
Transfer the pumpkin to the work bowl of a food processor and pulse several times, scraping down the sides as needed, until the pumpkin purée is smooth.
Use the pumpkin puree immediately in a recipe, or keep it in an airtight container for up to 5 days in the refrigerator. You can also freeze the puree for up to 3 months when well wrapped.