The exact portions of toppings are easy to estimate depending on how large your pumpkin is.

You'll need a few tablespoons olive oil, salt, and pepper to taste.

Same with the brown sugar and syrup, use as much as you like but there is no need to over apply, I found that I liked the sweet version roasted with some brown sugar and syrup, then I added a little more after the tray came out of the oven.

Slice the pumpkin off the shell.

Working with the pumpkin reminds me of slicing a cantaloupe.

Roast the pumpkin slices at 400° for 30 minutes or until tender when checked with a knife.