Preheat oven to 350 degrees Fahrenheit.
Wash and dry your sugar pumpkins (one of the BEST varieties for a nutty, sweet meat, and harvest).
On a flat, clean surface, using a large knife, carefully cut around the stem
Remove stem and core out guts and seeds using an ice cream scoop.
Set seeds aside on a paper towel lined baking sheet to dry out if you plan on roasting them.
Slice your pumpkin(s) into 4 quadrants.
Scrape away any remaining guts.
Line you pieces on a baking sheet and sprinkle with Kosher salt/pepper (see notes above).
Bake for 30 minutes, or until fork tender.
Once pumpkin is cooled, scoop flesh away from the peel.
Place pumpkin meat in a food processor and puree until smooth. Do not over puree or you will make soup!
Keeps for 1 week in the fridge, or 3 months frozen. Lay your filled freezer bags flat after filling and remove any excess air for easier storage.