Preheat oven to 400F.
Wash pumpkin well, then cut in half and scoop out pumpkin seeds and pumpkin “guts”.
Lay pumpkin, flesh side down, on a parchment or foil lined baking sheet.
Bake for 30 minutes.
Remove tray from oven. Check that the pumpkin skin is a beautiful burnt orange color and can easily be pierced with a knife. Flip pumpkins so they are skin side down and baste with melted coconut oil.
Cook for another 30 minutes or until pumpkin flesh is soft and can easily be scooped from the skin.
Allow the pumpkin to cool, scoop out the flesh and put in your blender (we use a Blentec in my house). Add 2 tablespoons of water and blend, stopping blender to scrape down sides as needed.
Use in your favorite recipes and/or portion into freezer bags and freeze for upcoming months.