Fresh Pumpking Puree

This is the first dish I make for Thanksgiving. I make the puree in advance and then freeze it. A week before Thanksgiving, I make the pies and freeze them until the day before. I usually use 2-3 medium pumpkins. This will give me enough puree for 2 pies with leftovers for cookies or pumpkin bread. You can refreeze the puree for another day if desired.
Don't be put off by making your own puree. There is more inactive work time in making the puree than actual work. The oven and gravity do most of the work for you.

2-3 medium pumpkins,cleaned
water

Preheat oven to 375. Cut the pumpkins into 8 or so pieces. Place the pieces onto rimmed baking sheet lined with foil or a silpat. Bake for about 45-50 minutes or until a knife inserted into a pieces goes in easily. Remove from the oven and let cool. Using a spoon, scoop the flesh out of the shell and place in a food processor. Working in batches, puree the pumpkin. Add a little water to each batch to speed the process along. Pour the puree into a sieve that you have lined with coffee filters. Allow the puree to drain over the sink until no more liquid drips out. The puree will reduce in volume by about half. Store in a container with a lid. The puree with last about a week in the frig and several months in the freezer.