Last year was my first time ever making pumpkin puree. I have no idea why I didn't do it sooner. The taste is great, and it's pretty cheap and simple.
Take your pumpkin and pop the stem off. Place it on a cookie sheet, whole, unless it's too big for your oven then you can cut it in half and bake cut side down.
Bake your pumpkin at 325° for about an hour depending on the size of your pumpkin. I place the pumpkin in a cold oven then let it warm up from there. When the time is up I shut off the oven and leave the pumpkin in there to cool.
When it's completely cool, I wait until the next day, cut it in half and pull out the guts.
You can pick out the seeds to roast, or leave them in the guts and feed them to your goats. Intestinal worms aren't fond of pumpkin seeds so it's a good boost for their innards.
Once your pumpkin is all cleaned out cut it into slices.
Place the chunks in a blender or food processor and blend until smooth.
Now get out your handy dandy kitchen scale and weigh out 15 ounces (about 2 cups if you don't have a scale) puree and freeze it flat in individual bags. Use it where ever a recipe calls for a can of pumpkin puree.
Don't forget to give all those scraps to your goats if you have any. They LOVE them!
Honey Roasted Seeds
Take your seeds and rinse them thoroughly.
Pour them into a lightly oiled skillet and toast until slightly browned. Pour on a couple tablespoons of honey, mix well, and pop them into a 325° oven for about 30 minutes, stirring occasionally.
Don't forget about them! Some people do stuff like that, it's weird...
Sprinkle with salt and transfer them to a wax paper covered cookie sheet or rack to cool.