Use this simple method when you want the pulp mashed or pureed, keeping in mind that 3 pounds of fresh pumpkin yields 3 cups of mashed cooked pumpkin. Fresh cooked pumpkin purée will keep in a sealed container in the refrigerator for about 5 days, or in the freezer for up to six months.

Step 1: Place whole, uncut pumpkin on a foil-lined baking sheet. Bake at 350 degrees for 90 minutes or until tender, turning baking sheet occasionally. Remove from oven, and cool.

Step 2: Next, peel the pumpkin. After you've baked the pumpkin and allowed it to cool thoroughly, you should be able to remove the peel with little effort.

Step 3: To clean the pumpkin, remove the seeds and stringy pulp with a large spoon. Then process the flesh in a food processor or by hand (using a potato masher) until smooth.