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If using fresh pumpkin, cut your pumpkin into large pieces (leaving the skin on) and remove the seeds (save them for roasting!). Rub the flesh with a little bit of neutral oil (I like coconut oil) and roast for 45 minutes to 1 hour at 375 degrees Fahrenheit until tender.
When the pumpkin is almost done, toast the nuts. Heat up a medium skillet over medium-low heat. Add walnuts and toast for 3-6 minutes, stirring frequently, until they start to brown and get fragrant. Immediately remove from heat and set aside.
Once the pumpkin is done, let it cool for a few minutes and remove the flesh from the skin. Then add 2 ½ cups of the flesh (press it into a measuring cup to measure to make sure you really pack it in) to a high powered blender (I used my Vitamix). Next add your toasted walnuts, spices, maple syrup (if using), and salt. Blend for 1-3 minutes until it is smooth and creamy. Add more spices or sweetener if you like. Store in a tightly sealed glass jar in the fridge for 2-3 weeks and enjoy!