Good for many recipes from pumpkin pie to pumpkin bread, and even pumpkin french toast, I think pumpkin puree is better fresh.
I choose a medium sized sugar pumpkin or one labled "pie pumpkin".
Cut the pumpkin in half vertically, scoop out the seeds (save to roast, yum), and place facedown on a lipped cookie sheet with a cup of water poured into it. Bake in a 350 degree oven for about 30 minutes or until a fork can pierce the skin and the flesh is soft. Scoop out the flesh and blend until smooth.