Place pumpkin halves face down on a large cookie sheet.
Bake at 350 F for 50 minutes to an hour. When you poke the outside of the skin with a fork and it is tender, the pumpkin is done.
Remove from oven and let cool slightly.
With a fork and your fingers, remove the skin of the pumpkin. It should come off easily. If you let the pumpkin cool too much it may be more difficult.
Cut pumpkin into chunks and place in the food processor. Blend until you have a nice smooth puree.
Place 1 cup each into freezer bags. Remove from the freezer about 30 minutes before you are ready to use.