• Preheat oven to 400 degrees Fahrenheit.
• Line a baking sheet pan with parchment paper or aluminum foil and set it aside.
• Slice the pumpkin in half lengthwise and using a large spoon, scoop out all of the pumpkin seeds. You can discard them or roast them.
• Place the pumpkin halves cut side down on the prepared sheet pan and roast in the preheated oven for 35 to 45 minutes, or until the pumpkins look like they have partially collapsed and the flesh is very soft and tender.
• Remove from the oven and let cool at room temperature.
• Peel the skin away and discard. Chop the pumpkin flesh into chunks and place them in the bowl of a food processor, fitted with a blade attachment.
• Puree until very smooth.

PUMPKIN PIE FILLING:

• The pumpkin puree is naturally more watery, to thicken it, strain the pumpkin puree in a sieve lined with cheesecloth over a bowl. Discard any excess.
• Mix in the Pumpkin Pie Filling ingredients into the strained puree.
• Store in an airtight container, it can be refrigerated for up to 7 days or freeze for up to 3 months.