Make and freeze pumpkin puree. There is no comparison to the taste of canned pumpkin to the taste of your own pumpkin or locally grown from a market or stand. If you haven't tried it then you should and it's very easy to do.
Split in half and clean out inside
Place face down on a pan, cookie sheets work great for this
Bake at 250 until the pumpkin feels soft and smooshy when you touch it and it has started to collapse
Take out of the oven and let cool
Using a spoon, scoop away the pumpkin from the shell
Place pumpkin in a colander to drain away excess liquid
Optional: if you want the puree extra smooth you may want to put through a food processor. I like that it has some texture and think it improves pumpkin pie.
That's it. You can use the pumpkin puree now or freeze for later. I freeze it in 2 cup amounts for future recipes. The taste and texture will be much better if you use "pie" pumpkins not the kind for jack-o-lanterns.