Homemade pumpkin pureê can be made in advance and frozen for later use in pumpkin pie or other delicious fall recipes. To freeze pumpkin pureê, spoon the pumpkin into airtight containers or freezer-safe bags and label them with the date. Use within three months.
When you're ready to bake pumpkin pie, thaw the pumpkin pureê overnight, strain off any excess liquid if necessary and use it in your recipe as you would fresh pumpkin.