Preheat oven to 400°.
Cut pumpkin in half lengthwise, stopping just before you get to the stem.
Place the thumbs between the two halves and pull the pumpkin in half.
To Store: Seal in an airtight container in the refrigerator for up to 3-5 days.
To Freeze: Portion into 1/2-1 cup increments and seal in freezer safe containers for up to 3 months.