yield varies 
I make a point to go on a pumpkin binge each fall. We eat pumpkin everything for several months, until around January, when the mere sight of an orange squash makes my stomach turn. On the years when my garden patch doesn’t produce well, I pick up organic pie pumpkins from our local farm store. They are richer in flavor and texture than the regular jack-o’-lantern variety, and make much better pies. The yield will depend on the size of the pumpkin.
1 pumpkin, homegrown or otherwise
Preheat the oven to 350°F and set one of the racks in the middle.
Put the pumpkin on a baking sheet and place it in the oven. (Yes, the whole pumpkin!) Bake until the pumpkin is soft, 30 minutes to 2 hours, depending on the variety and size of the pumpkin. You’ll know it’s done when you can easily pierce the skin with the tip of a knife.
Remove the pumpkin from the oven and let it cool. Cut out the top, just like you are carving a jack-o’-lantern, and scrape out the strings and seeds. (Save the seeds for roasting later; see below.)
Cut the pumpkin into sections and scrape the flesh into a food processor or high-powered blender. Discard the skin. Puree the flesh until smooth. The puree can be stored in an airtight container in the refrigerator for about 1 week, or freeze it for up to 8 months for later use.
kitchen notes • If you find the pumpkin isn’t baked enough when you cut into it, no worries. Simply place the chunks back in the oven until they are softened sufficiently.
Pumpkin guts are much easier to remove from a baked pumpkin than a raw one. Thank goodness.
Use homemade puree in Honey Pumpkin Pie, Pumpkin Pie Milkshakes, or Pumpkin Pan Rolls.
Preheat the oven to 350°F. After removing the strings from the seeds, rinse the seeds in a bowl of water, drain, and pat dry with paper towels. Toss with a drizzle of olive oil and a sprinkle of sea salt and spread on a parchment-lined baking sheet. Roast for 5 to 15 minutes, stirring every 5 minutes, until the seeds are golden brown.