Heat the oven - Arrange a rack in the middle of the oven and heat the oven to 400°F.

Prepare the pumpkin - Remove the stem (I snap it off). Turn the pumpkin with the blossom end down, and use a sharp knife to slice the top, including the stem, off the pumpkin. Cut the pumpkin in half from the top to the bottom. Cut each pumpkin half into wedges about 3 inches wide. Use a spoon to scoop out the seeds and stringy innards. You can save the seeds for later to roast them for a snack, or discard them. Place in a heavy roasting or baking pan with cooking spray, skin side down. I love my large cast iron skillet for this.

Season the pumpkin wedges - Lightly brush the flesh of the pumpkin wedges with oil. Sprinkle with tajín, piloncillo or brown sugar, and season generously with salt and pepper.

Roast the pumpkin. Roast until fork tender, 25-40 minutes depending on size of your wedges. The pumpkin wedges are done if tender when pierced with a fork. Be sure to stick the fork through the skins if you plan to eat them. While the pumpkin roasts, make the dipping sauce.

Make the dipping sauce - Combine all sauce ingredients in a blender or small food processor until smooth. Check for seasoning.

To serve - Serve the warm/hot pumpkin wedges with the dipping sauce, and enjoy!