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Pierce your pumpkin all over with an ice pick or sharp-pointed knife you want to get into the hollow interior.
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Microwave the pumpkin for about 10 minutes.
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Why?
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Because it cuts the oven-baking time just about in half.
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If you dont have a microwave (or dont want to use it on your pumpkin), you can skip this step.
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Notes: There were reports the stem of the pumpkin caught fire in the microwave, so best to remove the stem, if youre worried.
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And, if youre baking a large pumpkin, cut it into manageable chunks, pieces you can fit onto baking sheets.
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Skip the microwave step above, and simply bake in a 350F oven until tender.
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Cut the pumpkin in half, and scoop out the seeds, Save the seeds; you can roast and snack on them later.
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Place the pumpkin, cut-side down, on a parchment-lined baking sheet.
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Bake in a preheated 350F oven for about 45 minutes (for a 5-pound pumpkin), until the pumpkins flesh is easily pierced with a fork.
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Remove it from the oven, scoop out the flesh, and puree it in a food processor; or simply mash it.
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Place it in a sieve, put a plate on top, and weigh it down.
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Set it over a bowl to catch the juice.
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Let the puree drain for 30 to 45 minutes, until its thick.
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Oh, and save the juice if you like, too; you can use it in bread dough, where it adds healthy beta-carotene.
