Dealing with a fresh pumpkin is really fairly easy. I deal with it the same as I do butternut squash. Wash the pumpkin, use a long 2 pronged fork & stab holes in it -all around the top to let out steam. Line a cookie sheet with tinfoil - making sure the edges are up to catch the juice.
Bake at 350 degrees for an hour to an hour & a half. You will see the skin get slightly soft & a liitle browned.
Remove, cut a circle in the top of the pumkin & pull out. Set aside. ( Butternut squash I cut in half.) Let cool & you can cut in sections, scoop out the seeds & peel with ease. I put the meat in a colander to drain.
Sometimes, if it is too watery, I cook for a while in the crockpot to reduce - adding the sugar & pumpkin pie spices for the pie. PS - I much prefer to use cheese pumpkins!
Hugs,
Terry in NY