If you don’t like the idea of buying pumpkin puree in a can, you can always make the fresh stuff at home! It’s easy to do and will give you lots of wonderful puree for many different recipes this time of year!
TO FREEZE PUMPKIN PUREE:
The important thing to remember about freezing pumpkin puree is that the longer it’s in the freezer, the “wetter” it will be when you thaw it out. Be sure to make a batch small enough so that you can use it all within one month. Longer then that and the texture becomes a bit “off”. Though you could still add it to soups and such. And freeze in small batches. There’s nothing worse than having to defrost a brick of something. (Thaw in the fridge, of course)