• Wash the pumpkins really well.  Just a note of caution, pumpkin stems are surprisingly pricklish, protect your hands with gloves or a towel when handling them.
  
• Cut the stems off the top and set aside, so you can preserve them for crafts.
  
• Cut the pumpkin in half.
  
• Remove the pumpkin seed using an icing scroop. Keep the seeds to roast if you like. Toss the stringy bits out.
  
• Lay the pumpkins open side up on a parchment lined baking sheet.  Bake at 350 F for about 45 minutes until soft and easy to pierce with a fork.
• Let cool a little bit to avoid burning, scoop out the inside of the baked pumpkin(s.)
• Place the pumpkin in a food processor, if you don’t have one, you can mash the pumpkin really well instead.
  
• Line a large strainer with cheesecloth and place the fresh pumpkin puree to remove the excess water. The puree will thicken. You can help the process along by pushing on the pumpkin occasionally, but be patient.
  
• Use the fresh pumpkin puree in any pumpkin recipe you have.

Freezing

• Divide the pumpkin puree into two cup portions.  Freeze each portion in a small freezer bag.  Mark the date on the freezer bags, lay each bag flat and freeze.