The easiest way to handle and cook a pumpkin that I have stumbled upon is to put the whole thing in the oven and bake it.
No need to cut it open, pull out the guts and seeds, you don’t even have to stab it to vent it. And the results are awesome and the easiest way to deal with a pumpkin I have ever had the joy of doing.
Turn your oven to 350 degree’s and pre-heat it.
Cover a cookie sheet with foil, put your pie pumpkins on the cookie sheet and bake them for about 45 minutes to 1 hour maybe 1 hour 20 minutes. You will know if they are ready by stabbing them with a knife and they will be brown and starting to cave in a little. Let them cool before handling them so you don’t get steam burns when you pull off the stem. They peel very easily and once you cut them open the seeds separate from the flesh without any hassle or fight. I even pureed the guts (stringy parts) with the flesh to give it more fiber. Place pumpkin flesh into a food processor or blender and puree until smooth. My end result was a beautiful bright orange pumpkin puree. I put mine into wide mouth canning jars and will use them in a new recipe. I saved one of the two pumpkins I baked for my next recipe. I removed the skin, seeds and stem and put it aside. I will be posting the next pumpkin recipe in about three days.