I bought this gorgeous pumpkin for $3.99.
I rinsed off the outside, cut it up and scraped out the seeds and strings (making sure to save the seeds for roasting into a healthy snack).
Then I put the pumpkin pieces in a pot with a couple inches of water, covered it and let it cook the pumpkin until soft. I had to do this a couple of times because my pumpkin was big. They were selling per pumpkin rather than pound, so I made sure to pick out a large one to get my money’s worth! 
Once soft I took the pumpkin out and let it cool in a colander in the sink. Then I cut the peel off and mashed the rest up in my hand mixer.
And I ended up with 13 cups of pureed pumpkin, plus seeds all for $3.99!!!!
I froze most of the pumpkin in bags with 2 cups in each. I used one cup to make pumpkin muffins! And if you have a baby around the house you could use this puree as baby food!
So come back tomorrow to hear about roasting pumpkin seeds, then Wednesday I’ll share the pumpkin muffin recipe, and maybe for Thanksgiving I’ll make pumpkin pie with some of the frozen pumpkin!
I know pumpkin season is WAY gone. But I’m wondering if your frozen pumpkin could be or was substitued for canned pumpkin in recipes? I found some great healthy recipes for canned pumpkin at hungrygirl.com that I’d love to try but canned pumpkin, but it can be expensive out of season. Just thinking about next year freezing like you did. I’ll read your other posts to see how your recipes turned out. Love your blog!