I baked our Halloween pumpkins and they were delicious in a few different forms. First, we ate the pumpkin for dinner with butter/Smart Balance and a little salt. Then, I pureed the remaining pumpkin and made pumpkin bread and pumpkin pancakes (using almond milk) within the following days. It was really easy to bake and mash them.
Here are my pumpkins before baking. One was from the 99 cent store and one was from my grandma's garden in Utah.
I cut them in half, cleaned out the seeds and strings and baked them in the oven at 375 degrees for about 1 hour on a cookie sheet. I covered them in aluminum foil.
Here they are after baking.
Find more on how to bake pumpkins here.