Preheat the oven to 350

Cut the pumpkin in half and remove all the seeds and fibers. Save the seeds, discard the fibers.

Place the pumpkin halves cut side down on a cookie sheet and roast for 45 minutes - 1 hour. The skin should darken and pierce easily with a fork.

Let them cool for 30 minutes, then scoop out the inside. Place it into a food processor and mix until smooth.

Place two pieces of cheesecloth (or paper towels) perpendicular to each other inside a fine mesh colander and strain off the excess moisture. Place the colander over a larger bowl and refrigerate overnight for all of the water to drain off.

Your pumpkin puree is ready to be stored in jars or used in your favorite pumpkin recipe.

Wash off the seeds and dry them as best as possible.

Place the sugars and cinnamon into a gallon bag and add in the seeds. Toss to coat then add the honey and rub around.

Place the pumpkin seeds on a cookie sheet coated with non-stick spray and cook for 1 hour.

Once done, the seeds may still be sticky. Crack open the oven door leaving them inside for another hour to dry.

Transfer to an airtight container until ready to eat.