2 baking pumpkins made about 3 cups for me
Preheat oven to 350 degrees.
Cut the top off of the pumpkins and toss. Cut in half, and then in half again. This makes it easiest to gut the insides out, just scrape with spoon, ice cream scoop or whatever you usually use to gut your pumpkins for carving.
Place the pumpkins on a baking sheet and bake for about 45 minutes, until tender.
I found it easiest to scoop the pumpkin from the shell when it was hot and fresh out of the oven. Get as much out as you can. Then transfer, in portions, to a blender or food processor. I added about 4 tbsp water to each batch I put in the blender.
Put the extra in an airtight container, and store in the fridge if you aren't using immediately.
I also saved the seeds roast in the oven. I heated the toaster oven to 400 degrees and roasted for 20 minutes and seasoned with salt, pepper, and pumpkin pie spice.