Most of the recipes using pumpkin call for "peeling, cutting into chunks, and boiling". Have these recipe mavens ever tried peeling pumpkin, much less cutting it into chunks (and how big are those chunks)? A lady that I've baked bread with taught me a simple and relatively easy way to deal with fresh pumpkin. Cut it in half along the equator, scoop out the seeds and stringy stuff, turn it upside down on a lipped baking sheet, and bake in a 350 degree oven until the pumpkin collapses. Flip it over, let it cool, and peel off the skin. I puree the pumpkin in a food processor, then freeze it in two cup batches (two cups makes a pie, and is also the correct amount for pumpkin/pecan bread.) Of course, it helps a lot to have someone (hubby) with a sterilized jig saw to cut off the stem and halve the pumpkin. Some guys will go to great lengths and trouble for a nice pumpkin pie!