Preheat oven to 400°F.
Carefully cut a hole in the top of the pumpkin using a knife, about 2 inches in diameter. Remove the “top”.
Using your hands or a spoon, remove the seeds and rinse with water in a colander. Remove any of the stringy pulp pieces that stick to the seeds.
Lay the seeds on a towel to let dry.
Pour the maple syrup into the pumpkin and swirl it around coating the flesh. Sprinkle cinnamon inside.
Place pumpkin on a cookie sheet without top and bake for 40 minutes.
Place the top back on the pumpkin and continue to cook for additional 20 minutes or until tender. Uncover the pumpkin and cool. *Note: The cooking time will vary depending on the size of the pumpkin. Take a fork and pierce the inside of the flesh every 10 minutes towards the end of the cooking time to see if it’s tender.
Spray another cookie sheet with a thick coating of cooking oil and evenly place the pumpkin seeds on the sheet. Lightly sprinkle pumpkin seeds with salt.
Bake the seeds 20-30 minutes or until they start to turn a golden color.
Cool and serve.
To make pumpkin puree: Scoop flesh into food processor and puree until smooth.