Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius).

Using a sharp knife, carefully slice off the top of the pumpkin.

Slice the pumpkin in half and scoop out the pulp and seeds, saving the seeds for roasting if desired.

Place the two halves of the pumpkin on a baking sheet with the insides facing down.

Tightly cover the baking dish with foil.

Bake in the preheated oven for about one hour or until the pumpkin is tender.

Let the pumpkin cool completely for about 20-30 minutes.

Once cooled, scoop the soft pumpkin flesh into a blender, discarding the skin.

Process the pumpkin until smooth.

Pour the puree into a coffee filter placed inside a fine mesh strainer over a bowl and let it drain for at least one hour.

After draining, remove the puree from the filter.