We are blessed by so many friends and family!  I was able to get pie pumpkins from some friends of ours.  I tried to get about as many as would fit into my oven at one time.

First, wash the pumpkins and remove any dirt, and also remove the stems.  Put the pumpkins into the oven whole.  These pie pumpkins had an extremely think shell and were nearly impossible to cut when uncooked.  Bake the pumpkins for 2-3 hours at 350 degrees, until the insides are soft.
WARNING: This makes a mess of your oven!

Whole pumpkins all cooked.
Let the pumpkins cool for a bit, and then, using a very sharp knife, cut them open and scoop out the seeds and stringy innards.  Scoop out the good pulp and put into a separate dish.  I used two separate spoons for this job so I didn't get any seeds in my good pulp.
Pumpkin pulp

Pumpkin shell (see how thick it is?) all scooped out.
Mash pumpkin pulp with a potato masher until it is smooth.  Place desired amount of pulp into labeled freezer bags and put in freezer.  Use just like canned pumpkin.   Easy as pie! :)