Carve away any seeds and pulp away from the wedges and also carve away the outside part of the wedge (like you do with a cantelope or honeydew melon):
Pick pumpkin with a fork.
Place cooked, hot, drained pumpkin pieces in a blender and puree them:
Note: You will probably get at least 3 bowls of pumpkin per carved pumpkin to cook, strain and puree like in the instructions above. I often am cooking one bowl while puree-ing another bowl.
Dump the puree into a fine strainer (the one shown is a little big, if you have one with smaller holes it is better).
Let sit for about 5 minutes (to drain off the excess water away from the pulp):
You can use it right away (like you would canned pumpkin) for your recipes OR you can:
Measure the pulp into 2 1/2 cups to 3 cups each and freeze:
You can defrost these one at at time and use the pumpkin all the rest of the year for your pumpkin recipes.
When I take them out of the freezer, I let the water drain out of the pulp one last time before measuring the pumpkin for my recipes.
I promise you, that once you make your own pumpkin like this and use it in a recipe you will NEVER go back to using canned pumpkin.
The taste just cannot compare.