2 loaf tins, greased and floured (butter & plain flour)
180°C | 350°F | Gas Mark 4
1 hour (or until a toothpick inserted into one of the loaves comes out clean. 1 hour 20 for my oven)
Share mixture between both tins and bake until done.
Leave to cool in the tins (or at least more than 20 minutes).
Run a toothpick around the edges before removing from the tin.
If you have a whole pumpkin, just cut it in half, scrape out the seeds and guts, then place both sides of the pumpkin cut side down on foil on a baking tray and cook at 190°C for 40-60 minutes. It should be soft enough to scoop out of the skin with a spoon.
If you only have scrapings of pumpkin flesh (after carving the pumpkins you can scrape the inside walls with a melon baller to make them thinner and get plenty of pumpkin flesh), then put the shavings on a baking tray and cook at 180°C for 30-35 minutes.
Once the pumpkin is cooked and cooled, blend it with a stick blender (or whatever you have that'll work) until it's smooth and no lumps of pumpkin remain.
Or you can just buy it in a can.