First preheat the oven to 400 degrees. Line a large baking sheet with parchment paper and set it aside.
Next wash the outside of the pumpkins. Then cut the pumpkins in half, with the stem and the base on opposite sides of the halves and cut off each pumpkin's stem.
Use a spoon or ice cream utensil to scoop out the seeds and the stringy flesh.
Afterwards, lightly sprinkle the pumpkin pulp or insides with sea salt and place the pumpkins flesh down on the baking sheet, so the hard bottoms are up. Bake the pumpkins for 30-45 minutes or until the skin is soft enough to pierce using a fork.
Use a hand held potato masher or an immersion blender to mash or puree the pumpkin.
I store my nickel free pumpkin puree in glass Pyrex containers in the refrigerator. I’ve read you can freeze it, however I’ve never frozen my pumpkin puree, as I use to bake pies and breads almost immediately!