Pumpkin Puree

Except for a few recipes that call for using it in the shell, the pumpkin
is pureed for use in a wide variety of dishes.  To make you own pumpkin
puree, halve or cut the pumpkin into large pieces, remove seeds and stringy
fiber, place uncovered in a baking sheet or shallow dish and bake at
350 F. until tender (about an hour).  The skin should be wrinkled and the
flesh soft.   Some cookbooks I have looked at suggest buttering the pan 
while others opt for 1/2 inch of water.  Steaming and boiling work also.
In any case, peel the cooked pieces and puree in a food processor, blender
or process in a food mill.  Store tightly in the refrigerator for up to a
week or freeze for later use.

I prefer to bake the pumpkin rather than steam it.  It comes out
a little less watery in the oven.