Step 1

Preheat oven to 400 F.

Step 2

Place parchment paper on a baking tray for easier cleanup, although it is not essential.

Step 3

Spray baking tray with non stick spray or parchment paper, if using.

Step 4

Place pumpkin halves face down on baking tray.

Step 5

Bake in oven 45 minutes - 1 hour, until fork tender.

Step 6

As soon as the cooked pumpkin is cool enough to handle, scoop out the seeds.

Step 7

You can set aside the seeds to roast later.

Step 8

Scoop out the flesh of the pumpkin using an ice cream scoop or a big spoon.

Step 9

Mash the pumpkin.

Step 10

Store in the refrigerator for up to 5 days or freeze for later use.