Now, these were not pie pumpkins, which, I hear are smaller and sweeter than other varieties. But they weren't outrageously sized, so I wanted to try anyway. Next year, I think I will only grow pie pumpkins since my garden space is limited and we can always get carving pumpkins elsewhere.
First step: Cut the pumpkins and scoop out all the stringy mess and seeds. Which, I could have roasted, but step one had me so ticked off, and nobody likes roasted pumpkin seeds around here anyway, so I tossed them. (The Prudent Homemaker can only get me so far.)
After all three pumpkins were cut up, I put them in pans and poured a little bit less than a cup of water into each pan and roasted them at 400 degrees for about an hour. When the fork went into the flesh easily, they were done.
They cooled and then I cut the flesh off the skins and put it through my food mill with the pumpkin screen. (You must get a food mill!) Aiden did most of this step for me.
Then I put 2 cups of pumpkin puree into each freezer bag. I ended up with 8 cups of pumpkin from my three pumpkins. Not bad. And a heck of a lot cheaper than buying canned pumpkin, even if it is on sale right now. I froze three bags and with the other I made pumpkin cranberry bread over the weekend. The pumpkin taste definitely wasn't as strong or noticeable, but it still made really yummy bread.