Stiles on W. 52nd Street is selling them* so on a whim I bought one. Took it home and nearly killed myself trying to cut it. Looked on Chowhound and saw the usual discussions. I decided to do it my way: I stuck the whole thing in the oven, uncut, and let it bake for an hour on hot. My oven doesn't have temp control; I just put it on and let her rip.
After about 45 minutes I was able to pierce the flesh easily. The only problem, in fact, is that when I cut the pumpkin in 1/2, one whole side slid out and fell onto the open oven door.
The result was fine, but it struck me as a bit watery. Is this problem solved in the pumpkin pie baking process or is this a continual issue?
*TJ's has them for a buck 99 total. Better buy than Stiles.