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Just toss the whole, washedJust toss the whole, washed pumpkin into the oven, let it bake for a while (til softened a little) then take it out and cut the way you desire (around the top or cut the whole top off, or cut in half - whatever) and scoop out seeds (save them). Then add some spices and bake about an hour. Then stir around the inside of the pumpkin loosening the flesh but being careful not to poke a hole, and bake until completely tender. Divide into 2 cup servings and place into freezer bags. You can also add cream to the inside of the pumpkin after adding the spices, if you know you're going to be using the whole pumpkin right away. Depends on the size. This is the easiest way I've found to get pumpkin ready for pie filling.