We picked them and put them in storage a few weeks ago so that they would have some time to harden off and ripen before their Thanksgiving premier.
It is so very easy to make homemade pumpkin puree to be used in holiday desserts.
After the pumpkin cools in the pan, it can be easily separated from the skin.
I have used it immediately like this with only a slight mashing with a fork but when I bake a large amount I like to put it into my food processor to puree it. In the absence of a food processor a simple old-fashioned potato masher will do the job. Or an electric hand mixer.
Take note that this is not done with the decorative jack-o-lantern like pumpkins. They have a stringy flesh that is not sweet for baking. The small sweet baking pumpkins are the ones to use.