Preheat the oven to 425
Cut the whole pumpkin in half
Taking the ice cream scoop or a pumpkin spoon, scoop out the “guts” of the pumpkin. Make sure to separate the insides from the seeds. You can roast the seeds later
Spray the pumpkin liberally with olive oil spray
Place parchment paper on the cookie sheet.
Place each half of the pumpkin face down
Place in the oven for 45-50min
Allow the pumpkin to rest/cool (it will be scorching hot) and bubbling
Once roasted and completely cool you can easily peel the outside of the pumpkin shell from the inside of the pumpkin
Save the inside of the pumpkin
Place the inside of the pumpkin in a colliander or bowl that allows you to draw out the moisture
Save the residue as it is “pumpkin juice”
Save the rest of the pumpkin but be sure to measure it so you know how much pumpkin you have. Or use it immediately in your recipe. Otherwise you can freeze it.