Cut in half and remove seeds. Place two halves cut side down on a foil lined pan and roast at 425F for 20-30 minutes. Check frequently to prevent burning.
When cooled, remove pumpkin from skin and put into a medium mixing bowl. Discard skin.
Mix by hand or food processor to break up the fibers.
Mix spices into the pumpkin puree.
Put into a covered bowl over night in refrigerator.
Use for pies, hummus or other desserts. It can be frozen to keep it fresh.