Wash off the pumpkins. You don't need to do a heavy scrubbing, just get the dirt off the outsides.

Cut the pumpkins in half.

Scoop out the "guts" of each pumpkin. Make sure you don't scoop out any of the meat, just clean out the stringy stuff and the seeds.

Put the cleaned-out pumpkin halves in the oven, cut side up at about 375Cook them until they pass the "potato doneness test". Poke the meat with a fork, when it's done, it should be fork tender, like a cooked potato.

Allow the pumpkin to cool and use a spoon scrape the cooked meat out. Put all the meat into a bowl.

Stick the meat in a food processor and add a little water. Puree until the consistency is like baby food.

Processing it in small batches and using the water will help the pumpkin puree easier and better.

Put about 2 cups of pumpkin puree in each freezer bag and label. 2 cups should be close to one can of store boughten pumpkin so you can easily use each bag in exchange for a can in a recipe.

Flatten out each bag of pumpkin as you lay it in the freezer so it freezes flat.