Using a large, sharp knife, cut your stem off the top like in the picture above, then cut the pumpkin in half.
Scoop out the seeds from the inside using a metal spoon. I like using metal because it scrapes the stringy parts out better.
Then put them in the oven and roast them for about an hour. If you do more than one pumpkin at a time you may need a little longer, just keep track and take them out when the rind is soft to the touch and squishes in a little when poked.
Take them out of the oven and LET THEM COOL! (Or you'll burn your hands.) Then you can use a spoon to scoop out the insides.
If you think the puree is a little too runny for your taste you can drain out the water. Just take a colander and place a linen towel inside. Scoop your puree into there. You can press down, or wrap the towel and squeeze depending on how much you want out. I usually don't add or take away water because having the pan of water in the oven helps them stay as moist as I want them.
I am planning on using this pumpkin this weekend when I make my pumpkin cinnamon rolls for our church's General Conference.
I will probably also make more for when I make my pumpkin chili for our ward's (like a congregation) Trunk or Treat Halloween Party in October! See, there are so many wonderful uses for pumpkin!