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1. Heat the oven to 400 degrees, and place inside a 9-inch cast iron skillet or a 2-quart baking dish.
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2. Whisk together the pumpkin puree, milk, olive oil, honey and eggs.
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3. Place the cornmeal in a large bowl, and sift in the flour, baking powder, baking soda and salt.
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4. Stir the dry ingredients into the wet ingredients and mix together. Do not overwork.
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5. Remove the baking dish or pan from the oven, and add the butter. When it has melted completely, brush the sides of the pan with a pastry brush; tip the excess melted butter into the batter, and quickly mix it in. Scrape the batter into the hot pan, and return it to the oven. Bake for 35 to 40 minutes until a tester comes out clean. Remove from the oven, and allow to cool in the pan for at least 20 minutes before serving.
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To make the pumpkin puree: Preheat the oven to 425 degrees. Cover a baking sheet with foil. Place the pumpkin pieces on the baking sheet, drizzle 1 tablespoon of canola oil or olive oil on top, cover tightly with foil and place in the oven. Roast for 1 1/2 hours or until thoroughly tender. Remove from the heat, transfer to a strainer or a colander set over a bowl or in the sink, and allow to cool and drain. Peel the pieces, and puree them in a food processor fitted with the steel blade.
