Preheat oven to 400F. Line a baking sheet with parchment paper.
Slice the top off the pumpkin, about 2 inches below the stem to create a flat surface.
Place the flat side down and slice the pumpkin in half.
Remove the seeds and stringy pulp from the pumpkin with a spoon. Discard or save the seeds to make roasted pumpkin seeds.
Place the pumpkin halves on the prepared baking sheet, cut side down.
Roast in the oven at 400F for 40-50 minutes, until the skin starts to pull away from the flesh and the pumpkin begins to fall slightly in the center.
Let the pumpkin cool slightly until you’re able to safely handle it. Starting at the stem, peel away the pumpkin skin. Discard.
Slice the pumpkin into chunks.
Place the pumpkin chunks into a food processor and blend until smooth.
Store in an airtight container in the refrigerator or store in the freezer for long-term storage.