Preheat oven to 400° F. Split pumpkin in half. Scoop out the seeds and loose fibers. Place in a large roasting pan flesh side to the pan. Pour  ⅛ – ¼ inch of water in the pan.
Roast the pumpkin until it has an easy to scoop, tender texture even at its thickest flesh.
This pumpkin, a Queensland Blue, weighed near 10 pounds and took about 90 minutes to roast completely. Let it cool. Scoop the flesh out and into a food processor. Purée. I like to freeze it in the same quantities as my favorite pumpkin recipes.
Now what are you going to do? Check out my:

Pumpkin Crème Brûlée

Dave and Elena’s Wedding Pumpkin Tres Leches Cake

Double Almond Pumpkin Bread