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Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper.
Rinse and pat dry the pumpkin. Cut one side of the pumpkin from the stem down to the bottom of the pumpkin, but don’t try to cut through the stem (it’s too hard). Remove the knife, rotate the pumpkin to the opposite side, then do the same. When there is a slit down both halves of the pumpkin, put down the knife and pull the halves apart. They should separate at the stem.
Scoop out the seeds and most of the stringy bits. Lightly season the inside of the pumpkin halves with salt, then place cut side down onto the baking sheet.
Bake until the pumpkin until the pumpkin is easily pierced with a knife in several places, and the flesh pulls away from the skin, 45 to 60 minutes.
Cool until you can safely handle the halves, then scoop the soft flesh into a food processor. Depending on your pumpkin size, you may need to do this in two batches.
Process until very smooth, 3 to 5 minutes.