Cut a medium (about 6 pound) fresh pumpkin into 5-inch square pieces. Remove the seeds and fibrous strings. Arrange the pieces in a single layer, skin side up, in a large, shallow baking pan. Cover with foil.

Bake at 375 degrees F for 1 to 11/2 hours or until tender.

Scoop the pulp from the rind. Place part of the pulp in a blender container or food processor bowl. Cover and blend or process until smooth. Transfer the pumpkin into a strainer lined with cheesecloth or overlapping, large coffee filters. Set over a large bowl and press out any liquid. Cover the surface of the pur? with plastic wrap and let it drain, chilled, overnight.

Microwave Instructions
Halve pumpkin; remove seeds and cut pumpkin into 1-inch cubes. Place in a shallow 2-quart dish and cover tightly with plastic wrap, leaving an opening for steam to escape. Microwave on HIGH (100 percent power) for 20 to 25 minutes or until pumpkin is tender. Give the dish a quarter-turn every 5 minutes.