Preheat your oven to 400 degrees
Cut off the tops of the pie pumpkins and then cut them in half.
Scoop out the seeds and reserve to make pumpkin seeds
Add them to a roasting pan facedown. Meaning you want the outside skin facing up.
Add about 1 inch of water to your pan.
Bake for 60 minutes.
Let cool and then scoop out the insides of the pumpkins. They will easily mash and be usable in all your recipes right away.
Reserve in mason jar or air tight container for up to one and a half weeks.