Place the rack in the center of the oven. Preheat the oven to 425 degrees.
Cutting 1-2 inches around the stem, cut a “lid” for each pumpkin.
Scoop out the seeds from the body and lids of the pumpkins.
Place the lids back onto the pumpkins and set the pumpkins onto a large sheet pan.
Roast for 30-40 minutes, depending upon the size of the pumpkins.
They are done when tender to the touch. Let cool on the rack for 5 minutes.
Gently transfer the pumpkins to a decorative platter. Drizzle the melted butter and maple syrup around the insides of the pumpkins. Sprinkle with the cinnamon and nutmeg. Close the lids and serve warm.