How to Roast a Pumpkin in 10 Easy Steps

Choose a firm, small pie pumpkin, not more than 3-4 pounds; smaller pumpkins tend to be a bit sweeter.

Rinse the pumpkin under warm water, removing any dirt or debris.

Cut the pumpkin in half on a large cutting board, with a sharp knife.

Scoop out the seeds with a metal spoon, I use an old measuring spoon that has a nice edge.

Lay the pumpkin face side down in a large baking dish.

Cover with 1/4 inch water.

Bake at 350 for 45-60 minutes (depending on size) or until tender, using a fork to check.

Remove from oven and scoop out insides, discarding skin.

Store in refrigerator in a glass mason jar.

Keeps for 5 days in refrigerator (at the ready for your pie, muffin and custard endeavors).