@marcin, I too have been roasting pumpkins whole. After struggling trying to cut pumpkins in half, I decided to try roasting them whole...so much easier! I jab a few holes is the pumpkin with an ice pick, for pressure relief, I've experienced exploding potatoes and I have no desire to experience exploding pumpkins! HaHa Exploding Pumpkins...sounds like a band name! I put the smaller pumpkins in a large covered crock. The larger ones in a foil covered roast pan, or sheet pan. Bake @350 for about 90 minutes..until a knife slides in easily. I prefer the smaller pumpkins...they fit in my crock, and the seeds are more tender. Regarding pumpkin puree..if you have a dehydrator, the absolute best pumpkin pie is made from dehydrated pumpkin. Dehydrated pumpkin requires a few more steps to get to the dehydrated stage, but it's easier to store and so versatile.

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