So much more flavorful than canned pumpkin puree, this is too easy not to try!
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper, set aside.
Carefully cut the top off of the pumpkin, as you would when you carve a pumpkin. Cut the pumpkin in half down the center of the pumpkin, so that you have two pumpkin halves. Scoop the seeds and stringy filling out with a heavy spoon. If you'd like to roast the pumpkin seeds, save the seeds. If not, they can be discarded with the stringy filling.
Drizzle a little bit of oil on each cut half of the pumpkin, spreading it around the exposed pumpkin edges. Sprinkle a pinch of salt onto each pumpkin half. Lay cut side down on the prepared baking sheet and bake for about an hour. The pumpkin should be able to be easily pierced with a fork or knife in multiple spots when fully roasted. Time will vary based on the size of the pumpkin.
Remove the pumpkin halves from the oven and let cool completely. This will take about 45 minutes to an hour. Scoop the soft pumpkin flesh into a food processor, discarding the skin. Puree the pumpkin in the food processor until completely smooth, about one minute.
Use in pumpkin bread, pumpkin breakfast pastries, pumpkin soup, or anywhere else you might use canned pumpkin. Freeze leftovers to use throughout the year.