Cut pie pumpkin in half, scoop out the seeds and pulp out. Keep the seeds for roasting.
Once the insides are clean. Cut off the ends and slice the pumpkin pieces in half again.
Cut pumpkin into fries about 1/4 inch.
Peel the pumpkin skin off each piece.
Soak your pumpkin fries in water for at least 30 minutes or overnight if you have time.
Drain and dry the fries.
Preheat the over to 425 degrees.
Grease 2 cookie sheets with cooking spray or line with parchment paper.
In a large ziplock bag, place a 1/3 to 1/2 of dried fries into the bag. Sprinkle with part of the cornstarch, seal and shake. Repeat for the rest of the fries with the rest of the cornstarch.
Place the cornstarch fries in a large bowl.
Drizzle with oil and toss. Mix the paprika, salt, and garlic powder in a bowl. Sprinkle on top of fries and toss to coat.
Spread coated fries onto a prepared baking sheet.
Bake 6-8 minutes on one side flip and bake another 6-8 minutes.
Once fries are golden and crisp, remove from oven and enjoy.
Notes
The nutrition facts are estimates since these numbers can change if you alter the recipe ingredients.