Preheat oven to 350° and cut pumpkin in half. Remove seeds and place it cut side down on a baking sheet. Roast for approximately 45 minutes, depending on size, until flesh is soft. Remove from oven and cool, then scoop out flesh and puree until smooth. (Note: left overs freeze well.)

Combine 2 cups pumpkin puree and other ingredients in a food processor and mix together until smooth and creamy. Refrigerate overnight or for a least 4 hours. Serve with crackers, celery and carrot sticks, apple and pear slices, or a sharp cheese. Also works nicely as a spread on cakes, scones or muffins. (Makes 3 ½ cups)