Preheat the oven to 325F degrees.
Remove the stem and cut the pumpkin into 8 wedges.
Clean out the seeds and pulp leaving only the flesh and rind.
Place the wedges in a large roasting pan and bake, uncovered, for 60 minutes.
Reduce heat to 300F and bake an additional 2 hours.
Pumpkin should be fork-tender and no liquid visible.
Turn off the oven. Leave the pumpkin in the warm oven with the oven door slightly opened for 2 more hours.
Remove from oven and cut away skin and exceptionally dry areas.
Place the pumpkin meat in a blender or food processor.
Puree to desired texture.
Store in an airtight container in the refrigerator.