What do you do with those pesky pumpkins that are left over from Halloween? How about cooking with them? The main thing to remember is NOT to carve your pumpkin until the day of Halloween, if at all (some folks just draw on them). You don't want to work with pumpkin that has a lot of candle wax and has been starting to rot. Not great food.
If you are starting out with an intact pumpkin, take off the stem and cut the pumpkin in half. Scoop out all the seeds with a spoon or metal measuring cup. Save the seeds for Roasted Pumpkin Seeds.
Place the pumpkin halves cut side down on a 1/2 sheet pan, pour some water in the bottom of the pan, and put in a 3500 oven for 1 1/2 hours. The skin should be lightly browned and a fork should pierce easily into the flesh, but you don't want it mushy.
Let the pumpkin cool and scoop the flesh away from the skin. Freeze it (the USDA safe method) or can it (USDA stopped recommending this a number of years ago, but I've had no trouble doing chunks of pumpkin in water in our pressure canner. Note that I am not recommending you do this.)