Many pumpkins will store until spring in an ordinary cool basement. You can also cook the pumpkins, then freeze the cooked flesh in plastic freezer bags. Cooking pumpkin is simple: Just cut it in half, remove the seeds, put the halves cut side down on a baking sheet, and bake at 350ºF for 20 to 40 minutes (it’s done when the skin begins to turn brown and you can easily push a fork through it).
Scoop the flesh out of the skin and either puree it or just mash it up with a fork. You can spice some of it with cinnamon, allspice, and apple juice concentrate before freezing. Then it will be ready to make into a pie later.) Pack the cooked pumpkin in plastic freezer bags in 1 or 2 cup quantities—that makes it easy to use in recipes later.