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