I bought a pie pumpkin when I went apple picking at Berryview Farms in Brampton the other weekend. It was only $1.50 so I couldn’t resist! 
Rotating the pumpkin to cut off the top made life much easier…but cutting this thing in half took quite a bit of power I must say! Eventually I got to scooping out the seeds, pulp, and guts of both halves. I rinsed and saved the seeds for toasting them later.
I roasted the pumpkin for 70 mins on 350F..poked the skin which gave easily, and let it cool down 
Here’s one half fresh out of the oven after flipping it back onto it’s cut side…
After the cool down, I scraped out the pumpkin to place in a basket drainer lined with paper towel to remove the liquids. This process took about 2 hours but a lot of liquid got drained! After this, I put it into the blender to puree. The pumpkin puree was the key ingredient for my pumpkin butterscotch cookies..still had a lot left after sneaking spoonfuls for myself Reminds me of baby food!
I mixed the pumpkin puree with the other wet ingredients and then combined it with all the dry ingredients. I gently folded in the butterscotch chips to complete my cookie batter. Baking for about 14 mins at 325F, the kitchen smelled wonderful! The appearance of the cookies don’t look too appetizing though…maybe because the texture of these cookies are more on the “wet” side because of the pumpkin puree? They taste “wet” too..even though they are fully baked through.
I probably won’t make these again..they don’t really inspire me to
Maybe they would work better as muffins. But I know in my house everyone looks forward to those roasted pumpkin seeds
I came across your site from the foodieblogroll and I’d love to guide Foodista readers to your site if you won’t mind.Just add your choice of pumpkin widget to this post and it’s all set, Thanks!
hehe.. they kind of look the same both before & after