First you need to wash the outside of the pumpkin. They can get dirty and you don't want that in your food.
Then cut them in half. This is actually harder than it looks. The shells of pie pumpkins are very hard. Hubby used my cleaver to whack these pumpkins for me. We ended up with shards of pumpkin and seeds all over the place. You then scrape the guts out. I saved some seeds for next year's garden. I'll show the process in another post. The remaining seeds and insides went to the chickens, although you may want to roast the seeds. My family isn't big on pumpkin seeds, but the chickens are.
Then lay the pumpkins cut side down in a baking pan. I slide it in the oven and then put about a quarter of an inch of water in the pan to help them steam. Let them bake at 350 for about 50-60 minutes. Then pull them out and let them cool for 30 minutes so that they can be safely handled.
Scoop the flesh out and put it into the food processor or blender to break up the strings.
I then put the pureed pumpkin into a colander lined with paper towels or cheesecloth. There is a remarkable amount of water in that pumpkin, so be sure to do this step.
Lastly, package it up. I like to put mine in bags with 2 C of puree, the same amount in a can of pumpkin. They can be stored in the freezer for quite a while. Ours is usually gone by the following summer. I got 6 cups of puree from 3 medium sized pie pumpkins. Considering how many pumpkins will grow from just a few seeds, its not a bad option for the garden.