My sister dehydrates or cooks hers down and then makes it into a puree for the freezer. She puts 2cups/15oz in each freezer bag so it's ready for most any recipe. This year she's trying the dehydrating and then making it into a powder which when you go back to use it, it's 4 parts water to 1 part powdered pumpkin. If your short on space this is the way to go. I've done it to my tomatoes and keep it in a canning jar in my pantry.
A friend of mine put some pumpkin into her chili and her hubby loved it not knowing it was pumpkin though.