*Roast the pumpkin: Preheat the oven to 400°F and line a baking sheet with parchment paper. Slice a small 2 to 3 lb. sugar pie pumpkin in half, and scoop out the seeds and guts. Drizzle with olive oil and place cut side down on a baking sheet. Roast until fork tender, about 45-55 minutes. Scoop out 1 cup of the pumpkin flesh and reserve the rest for another use. This step can be made ahead, and the pumpkin mash stored in the fridge for 3 to 4 days.