Preheat your oven to 375 degrees f. and line a large baking sheet with parchment paper or a silicone mat.

Arrange your chopped pumpkin, in a single layer onto the tray.

Roast for about 30 minutes, or until fork tender.

Remove from the oven and allow it to cool.

Transfer the cooked pumpkin to a food processor or high speed blender and process until almost smooth.

Place pumpkin in strainer and allow it to drain all excess liquid for up to 2 hours.

Store any extra pumpkin puree that you're not using right away in 1 cup portions inside of reusable freezer bags or freezer safe storage containers. Be sure to label with the date.

Freeze for up to 3 months.

Enjoy!