Cut pumpkin in half. (Honestly, this is probably the hardest part! I recommend a sharp knife.)

Scoop out seeds and membranes. Save these to make roasted pumpkin seeds for a snack.

Place pumpkin halves on a baking baking sheet. You can place the halves cut side up or cut side down, as you like. (Cut side down can tend to stick; cut side up and the top of the pumpkin gets a little dried out.)

Bake in a 350 degree oven for 30-45 minutes. This will depend on the size of your pumpkin and oven temperature. (Ideally, you'll bake your pumpkin when you've already got your oven on for something else to save energy.)

Use a fork or knife to test for doneness. They should be quite soft. I often turn the oven off and leave the pumpkins in it to continue cooking in the residual heat.

Allow pumpkin to cool.

Scoop flesh out of shell with a spoon. Use immediately or store in the refrigerator. You can also freeze cooked pumpkin for future use. (It is NOT safe to can pumpkin, even if you use a pressure canner.)

Pour one cup of water into the inner pot. Set trivet in the inner pot and place pumpkin on top of it. Remove the pumpkin stem if needed so it doesn’t touch the inside of the lid.

Close the instant pot lid and lock pressure valve. Cook on manual high pressure for 13 minutes and then allow pressure to release naturally.

Remove the pumpkin from the Instant Pot -- it will be hot, so use caution. Place the cooked pumpkin on a plate and cut (or tear) in half. Scoop the seeds from the cooked flesh and feed them to your chickens. Scoop the remaining flesh from the pumpkin peel.

Cut pumpkin in half and remove the seeds.

Place pumpkin flat side down on a cutting board and cut into 1" slices. Peel each slice, then cut into 1" cubes.

Transfer cubes to a medium sized saucepan and cover with water.

Place a lid on the saucepan and bring to a boil over medium-high heat. Reduce heat and simmer for 30-40 minutes or until the pieces are fork tender.

Drain and proceed with mashing the pumpkin.

You can mash the homemade pumpkin puree in a number of ways. The simplest is to use a potato masher or fork to remove lumps and create a somewhat smooth texture. Alternatively, use a food processor or immersion blender to puree the pumpkin to a creamy consistency.