For 1 3/4 cups homemade pumpkin puree, cut a 2 1/2-pound pie pumpkin into 5-inch square pieces, discarding the stem. Remove seeds and fibrous strings (save seeds for roasting, if desired). Arrange pumpkin pieces in a single layer, skin side up, in a foil-lined shallow baking pan. Roast, uncovered, for 1 to 1 1/2 hours or until tender. When cool enough to handle, scoop pulp from rind. Place, in batches if necessary, in a blender or food processor. Cover and blend or process until smooth. Place puree in a 100% cotton cheesecloth-lined fine mesh sieve (use double thickness of cheesecloth). Allow to stand for 1 hour to drain. Press lightly to remove any additional liquid (discard liquid).