Helen, having been in Canada in autumn and learned (very quickly, I might add) to enjoy foods such as pumpkin spice muffins, I am now a pumpkin baker. I use whatever pumpkin is on special, often the green striped variety, cut it into chunks, place unpeeled on baking tray and bake for however long it takes to soften. No oil, no seasonings, nothing whatsoever except pumpkin. When it has cooled down it is peeled, then pureed, and packed into freezer or ziplock bags 1 cup at a time as most recipes call for one cup. Flattened down it freezes quickly, and also thaws quickly when required to make pumpkin spice muffins, or a pumpkin cake, or something like pumpkin raisin bars with maple frosting.

Yummo.