Cooking and Freezing pumpkin

Did a quick search but not found anything.....

As I'm no where near a Waitrose to buy tinned pumpkin pie mix, I was wondering if someone had a fool proof method of using fresh pumpkin.  Not just for pies, but cookies and cakes as well.  Everywhere I turn they are on sale now, which is great, if I knew what to do with em other then carving.   

Also, is it okay to freeze as is or better to make cakes and stuff, then freeze.

thanks

i've frozen before... but after baking, scouping, pureeing....

So how long do you bake it for?

(I don't know anything about this)

http://allrecipes.com/advice/coll/all/articles/148P1.asp

This looks like a good information site! Something I want to do as well, bake with fresh pumpkin.....Got me inspired now!!

Excellent!!

I'll have a look tonight.

Thanks   

i've taken smallish pumpkins... cut in quarters with huge knife.  i scoop out the pulp and seeds (wash seeds and put on baking tray with salt).  then i put the quarterd pumpkin on antoher tray and put in hot oven- gas mark 7 or so.  and just bake.  check every 20 mins or so... use a fork.  when it goes in very easily it's done (think potatoes ready for mashing.  then take out of oven and let chill on counter for 20 minutes or so until touchable.  take a big metal heavy spoon and scoop out and put in food processor and whizz.....