Wash all of your pumpkins and remove the stems.

Preheat oven to 350.

Cut pumpkins in half and remove the seeds and other goop by scraping with a spoon.

Place pumpkin halves face up on a baking tray and bake for 45-60 minutes or until the pumpkins are tender when poked with a fork. Remove from oven and let them cool until you are able to handle them.

Scoop cooked pumpkin out of the skins into a food processor or a food mill and puree.

If you would like to remove excess water from your puree place a dish towel in a strainer that has been placed into a bowl. Scoop pumpkin puree into the center of the towel and then gather the edges and squeeze out the excess water. Repeat until all of the pumpkin has been strained.

Measure out 1 or 2 cup portions into freezer zipper bags. Label and freeze.