We're going to start by cutting the top and the bottom of the pumpkins. Chop, chop, my friends.
From there, quarter each of the pumpkins into… well, quarters. Right? Quarters is four. So cut it into four pieces. Or four quarters. Or quarters, really. You still with me?
Use a spoon to scoop out all of the seeds and weird little stringy stuff that clings around the seeds (you can roast and eat them later!… or feed these to your animals… they're great dewormers!… sorry for saying dewormer in a food post.).
Set all of the pumpkin quarters onto a baking tray and place in a 375 degree oven for 40-50 minutes, until the pumpkin is fork tender. Remove it from the oven after this time and let it cool.
Whip out your spoon again, once the pumpkin has cooled, and scoop the flesh away from the skin. Discard the skin and keep that soft, sweet flesh.
Pop the pumpkin puree into your food processor or high-powered blender (or heck, use your potato masher) and blend until silky smooth. You can add a few tablespoons of water, if need be, but error on the side of less water. Water dilutes flavor, baby. So error on the side of less of it. You with me still?
Scoop the smooth, perfect pumpkin puree into a jar and stick it into the fridge until you need it for your pies (or you can freeze it in a plastic bag if you're doing this way in advance). Totally up to you, man.