I love roasting my own pumpkin! I cut mine in half, scrape the seeds and place cut-side down on a foil-lined baking sheet and bake at 350 for 45-60 minutes, or until the flesh gives no resistance when pierced with a fork. I allow it to cool and then scoop the flesh and puree it in my food processor. I drain my pumpkin in the refrigerator for several hours by placing it in a colander lined with cheesecloth and placing it over a bowl, pouring off the liquid several times as it accumulates. I drain it to the point that it almost resembles the canned pumpkin in consistency. I find that in this way it performs better in baked goods, and makes a much creamier pie. It takes a little work but once you've gone there you can't go back.

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