This handy carving scoop works particularly well for this task. And you can save the seeds for roasting if you want, but you'll have to ask someone else for directions. Once again I over-cooked them, so I'm obviously not the person to ask.
Place the two halves upside down on a cookie sheet and bake for 30-45 minutes at 350° (or until they're quite soft).
Scrape the pulp off the skin and process (using a food processor or blender) until it's smooth. Then put the pureé into smaller containers and freeze. Thaw and use just like you would canned pumpkin. Don't be surprised that it's more liquid and a lighter color compared to Libby; it still tastes great in pumpkin bread and cookies.