I don't care if Angie got her post on before mine. I'm still posting mine because I can tell you how to roast and freeze your pumpkin. Did you realize there is a canned pumpkin shortage? I didn't. Of course if anything happens during canning season I don't know til a few months later. I really do live on my own planet.
I never really look for pumpkin until around Thanksgiving then I stock up for the winter. I'm out, zero cans left in the pantry. None in the stores because it seems we have had a rainy growing season for the past 2 or 3 years, according to the Washington Post. In June Libby's had 6 cans in their warehouses and 2 cans on E-Bay were selling for $30.00.
I need to get busy freezing some pumpkin or I'll be having Sweet Potato Pie for the holidays, that's not all bad either. The USDA does not recommend canning pumpkin puree so I'll freeze chunks for puree later.
Off to Reed Valley Orchard tomorrow for Sugar Pumpkins , the smaller sweeter ones.
Wash pumpkins well; cut in half; remove seeds and stringy stuff. Lightly grease a large cookie sheet and the cut flesh of the pumpkin. Lay pumpkin cut side down on cookie sheet and bake until a knife easily pierce the skin of the pumpkin, about an hour or so at 350 degrees.
Let cool enough to handle and peel pumpkin. Cut into chunks, let cool completely and pack into freezer bags or containers. I normally pack these in 1 pound amounts.
I will not be caught without pumpkin for the holidays!