Freezing is the easiest way to preserve extra pumpkin, and it yields the best quality product. An added advantage—you can freeze pumpkin puree in the amounts needed for your favorite recipes.

Wash, cut into cooking-size sections and remove seeds. Cook until soft in boiling water, in steam, in a pressure cooker or in an oven. Remove pulp from rind and mash. To cool, place pan containing pumpkin in cold water and stir occasionally. Package, leaving 1/2-inch headspace. Seal and freeze.