2 medium sized sugar pumpkins
Preheat oven to 400(number 6), cut pumpkins in half and scoop out strings and seeds. Line two baking sheets with the tin foil. Spray the foil with the cooking spray and place pumpkin halves on the baking sheet. Roast pumpkins until the meat is soft enough to scoop out with a spoon, about an hour. When pumpkins cook, scoop out the meat and process in a blender or food processor. Add a bit of water if it's too dry but you don't want the pumpkin to be runny at all.
Place in Tupperware and keep refrigerated for a maximum of 3 days.