So you bought yourself an extra Halloween pumpkin - how's it get to be pie? Here's how.
Cut the pumpkin into two halves. (Or if it's a gooseneck pumpkin, cut the top off and cut it into half-sections) You should end up with a flat side to place it on.
Remove all the stringy bits in the middle. If you fancy
roast pumpkin seeds, save all that mess in a separate bowl.
Preheat oven to 400°F.
Place the pumpkin pieces flat side down on a baking sheet (cookie tray). Use one that has a lip - some juices cook out and the rimless ones will make an incredible mess of your oven.
Bake at 400°F for about 1 hour.
Remove from oven and let stand until cool enough to handle. The pumpkin should be soft enough to scrape out of the peel with a spoon. Use a stick blender (or even a hand mixer) to mash it sufficiently for use in
pie,
muffins,
bread...
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