Cut a small to medium pumpkin in half and scoop out the seeds (you can wash the seeds and roast or dehydrate them for a snack).
Place pumpkin halves upside down on a baking sheet in the oven at 350 degrees for about 30 minutes (or until soft).
Remove pumpkin halves from the oven and turn over to cool.
Once cooled, scoop out the fresh pumpkin meat from each shell, and discard the empty shell.
The fresh pumpkin puree can be stored in an airtight container in your fridge for up to one week.