For the pumpkin Purée:

1. Pre-heat oven to 350º
2. Split and de-seed your pumpkins
3. Place face-down on a jelly roll pan or cookie sheet (I line mine with parchment paper for easy cleanup.)
4. Spray or rub with oil (preferably light olive, coconut, or avocado)
5. Sprinkle with salt
6. Bake for 30 minutes or until easily pierced with a fork
7. Remove from oven and let rest until cool enough to work with
8. Remove pumpkin flesh from shells, and place in a stand mixer
9. Mix on low to break up the pumpkin, then gradually bring the speed higher to purée

For the filling:

For every 8 cups of pumpkin purée, mix in

• 3 cups sugar
• 4 Tablespoons pumpkin pie spice
• 1 Tablespoon vanilla

1. Divide between four quart-sized freezer bags and seal
2. Lay on a flat surface such as a cookie sheet, and freeze
3. Use each bag as one can of canned pumpkin pie filling

To make pumpkin pie with your frozen filling:

Preheat oven to 450º, and for each thawed bag of pumpkin pie filling mix in:

1. 2 eggs
2. 1 12oz. can of evaporated milk
3. Pour into prepared pie shell
4. Bake at 450º for 10 minutes
5. Turn oven down to 350º, and continue baking for an additional 35 minutes
6. Let cool before serving.