I love making my own Pumpkin Puree by taking my favorite variety known as the Cheese Pumpkin due to its roasting qualities and ratio of flesh to rind.
You can use other varieties of pumpkin, but I only use the cheese variety (also known as a milk pumpkin).
For a medium sized Cheese Pumpkin you will get about 3-4 cups of puree. You can freeze the puree in 1 cup increments in a plastic ziploc bag or in an airtight container with a secure lid for up to 3 months.
Cut the pumpkin into manageable sized wedges and scrape out the stringy innards and the seeds.
Simply roast it flesh side down at 350 degrees F until it is fork tender. Approximately 45 minutes to 1 hour and 15 minutes.