Recently, I received two pie pumpkins in my produce delivery. Pie pumpkins are small and dark and easier to cut into than decorative ones. And much easier to prepare than you might think.
I use my slow cooker. I cut the pumpkins into eight equal pieces, then scoop out the guts, put them in the slow cooker with about an inch of water, and cook them on high for about 3 hours until they are fork-tender. You can do it on low for longer. If you leave, make sure you have a tight seal and a timer, because you wouldn't want all the water to evaporate so that they start to burn.
This can be done in an oven as well, but in that case, I would cover the pumpkins so the tops don't start to dry out.
Each pie pumpkin will yield about two cups of mush, enough for a pie. Or other recipes. Since they have a high water content, you might like to let a bit of the liquid drain out before using it by putting it in a fine mesh strainer for half an hour, over a bowl or container. Your pie will be a little less dense than with canned pumpkin (which is still a very healthful thing; buy it all year round and put it in soup as a thickener or feed it to your baby) but I like the taste a little better.
If you freeze it to use later, make sure you squinch out all the air so that water doesn't form on top.
Here are the tomatoes I posted recently; mostly ripened now, and only a couple that have not survived well. I have at least one more group outside I can pick and ripen indoors, but I'm running out of things to do with them!
Some I will just puree and freeze; others I'll simmer slowly with peppers, and then also freeze, for winter chili.