Preheat your oven to 350 degrees
Cut off the tops of the pie pumpkins and then cut them in half.
Scoop out the seeds and reserve to make pumpkin seeds
Add them to a roasting pan or baking sheet facedown. Meaning you want the outside skin facing up.
Add about 1/4 inch of water to your pan.
Bake for 60 -90 minutes, Mine were done after 60.
Let cool and then scoop out the insides of the pumpkins and add them to a blender.
Blend on puree setting with a little bit of water. You might need up to 1/4 per batch, but don't go over that. I'd start by adding tablespoons of water.
Reserve in mason jar or air tight container for up to one and a half weeks.