Cut the pumpkin in half, from top to bottom. Scoop out the seeds & stringy bits from the middle of the pumpkin.
Place pumpkin, cut side down, on a foil lined baking sheet. Bake in preheated oven for 60-70 minutes. The pumpkin is done when a knife easily inserts through the skin and pumpkin. If it still feels hard, keep baking for another 10 minutes and check again.
Remove from oven and allow to cool for 10 minutes. Scoop pumpkin out of the shell, leaving the tough skin behind. Puree pumpkin in blender until smooth.
Store in the fridge in an air tight container, or freeze in freezer safe containers (or bags) until ready to use.
Use the puree as you would the canned stuff, to make your favorite muffins, pies, waffles or cakes.
Recipe by Faithfully Gluten Free at http://www.faithfullyglutenfree.com/2011/09/easy-to-make-pumpkin-puree.html