The yield is highly dependent on its size and its meatiness. I recently made puree using a seven-inch diameter pumpkin with flesh walls about 3/4-inch thick. The yield was 3 cups of puree. EXAMPLE: The pumpkin shown in the recipe process photos below was in a 15-inch by 10-inch baking pan. It had a yield of 4+ cups of  ‘meat’ before pureeing. As a rule of thumb one 3-pound size should yield the same volume as one can of store bought puree.