Why not make the most of your precious pumpkin?
I tend not to carve my gorgeous gourds, instead painting them or drawing out their personalities with a permanent marker, naturally preserving the meat inside for the following recipe.
To prepare pumpkin:
Preheat oven to 350 degrees.
Wash pumpkins. Slice tops from the pumpkins and set aside. Cut pumpkin into large slices and arrange all (including tops), meat side up in a casserole dish. Cover and bake for 30 minutes, or until a fork can be inserted easily.
While covering helps the pumpkin cook more quickly because of steam generated in the casserole dish under the lid, those without covered dishes can still cook pumpkins, halved and pulp-side down for up to 2 hours, or until a fork inserted comes out clean.
Allow pumpkin to cool, and then scrape innards into a bowl or a processor to mash for later use. Store in the refrigerator or the freezer and then use wherever pumpkin is required for recipes.