If you decorated (instead of carved) your pumpkin this year, try making pumpkin puree by following these instructions from Joanne Smith, co-author of The Big Cook, Volume One.
Microwave: 5 minutes on high (to soften shell).
Cool; slice open. Take out seeds.
Cover both halves.
Microwave 5-8 minutes on high until pulp is tender.
Cook in oven, cut side down on a baking sheet with a small amount of water,
for 20 - 30 minutes at 325.
Cool. Scrape pulp out and puree (blender, food processor or fork). Freeze in one or two cup portions.