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Preheat oven to 400 F.
Place parchment paper on a baking tray for easier cleanup, although it is not essential.
Spray baking tray with non stick spray or parchment paper, if using.
Place pumpkin halves face down on baking tray.
Bake in oven 45 minutes - 1 hour, until fork tender.
As soon as the cooked pumpkin is cool enough to handle, scoop out the seeds.
You can set aside the seeds to roast later.
Scoop out the flesh of the pumpkin using an ice cream scoop or a big spoon.
Mash the pumpkin.
Store in the refrigerator for up to 5 days or freeze for later use.