Preheat the oven to 400°F and line a baking sheet with parchment paper.
Turn the pumpkin on its side, and use a sharp knife to slice the top, including the stem, off the pumpkin.
Cut the pumpkin in half from the top down. This makes it way easier to scoop out the insides
Use a spoon to scoop away the seeds and stringy parts.
*If you want to reserve the seeds for toasting, check out my recipe notes section below for how to do that.
Cut each pumpkin half into 2 to 3-inch wedges and place them skin-side down on the baking sheet.
Drizzle the pumpkin wedges with the oil, maple syrup and sprinkle with salt and pepper.
Roast for about 30 to 40 minutes, until soft.
Remove from the oven, and allow to cool slightly until the pieces can be handled. Using a spoon, simply scrape up the pumpkin flesh and discard the skin.
From this point, you can allow the cooked pumpkin pulp to cool before placing into an airtight container and refrigerate for later use.
To go a step further, process in a blender until it’s nice and smooth for baking, adding to smoothies or use it in my Pumpkin Spiced Latte Chia Pudding :)