I always stock up on seasonal fruits and vegetables, especially squashes which freeze very well. In order to freeze your pumpkins for later use: 1. Cut the pumpkin in half and discard all the seeds 2. Bake it in the oven at 375 degrees F for 45-60 minutes 3. Scoop out your pumpkin with a spoon 4. Once cooled, place in freezer bags and freeze for later use.
You can also freeze pumpkins without baking and pureeing them. You can peel the pumpkin and cut it up in chunks and freeze as is in freezer bags.