Bake at 350* for 1 1/2 hours.
That seems like a long time to bake, but this is the easiest way. There is no cutting into a hard pumpkin or having to peel the skin off. I like to bake them the night before I need them that way they have time to cool.
Once cooled, cut them open ( or use your hands! ). Remove the seeds and save for later if you'd like. Then scoop out the pumpkin flesh.
I then run the pumpkin through one of my favorite kitchen appliances. Its a tomato press.
I use it for making apple sauce, tomato sauce and pumpkin puree. It is a must have if you make any of these😀. It separates the 'good' stuff from the skin and seeds. I run the pumpkin thru, even tho it is already mush, because the press gives it a smooth texture.
...and there ya have it! Fresh, delicious pumpkin puree, ready to use in your favorite recipe!