I wash a sugar pumpkin or two, cut it up and remove the seeds. I put the (unpeeled) pieces in a large pot over a steamer basket and steam it till the pulp is soft. Then the peeling comes right off. I then mash up the pulp and freeze it in 2-cup portions (what my pie recipe calls for). When I want to use it for a pie, I put it I the blender with the other ingredients and blend to smooth out the "fiber". I used to try to blend it before freezing it, but had to add too much water to get the blender work. It is also very good for pumpkin bread.

Juliasb, that's what I read also about canning any type of squash which pumpkin is. I've baked to remove the skin, then cubed and placed into a freezer bag. Luckily I have 3 freezers at my disposable though my sister has only 1 so I may be putting all her pumpins in mine. I use most of mine for soup along with what veggies I pulled out of my garden. Nothing tastes better than home-made soup on a cold day. We just received our 1st snow last night, just enough to cover the lawn but melted on the walks. This morning we now have a bit of black ice to deal with.

Oh gosh...we must have 100+ pumpkins and squashes on the porch right now and some are going to have to be processed in order to keep through the year. I'm about to make a few freezer bags of pumpkin puree. It's easy. Just poke the pumpkin with a knife a few times and place it in a 350 oven until the skin is slightly browned and the flesh is soft and tender. Let it cool. Slice in half and scrape the seeds out, then scrape the cooked flesh into a bowl and allow it to cool completely. Store in freezer bags in the freezer. (Be sure to date the bags.) It's pretty much the same as canned pumpkin to cook with. I think it tastes better.

~ C

I agree...Kabocha Squash is amazing! Right up there with Delicata Squash!

~ C

juliasb posted my concerns about canning...

I cook them, mash them, and put them in the freezer. I've mostly used it for pies and cookies, but I want to try a soup eventually.