In advance- cut up and boil pumpkin (with the rind) until fork
tender. Let cool a bit and scoop out the flesh. Drain in a
colander. Vacuum seal and freeze in portions. 850 grams of
frozen pumpkin yields two cups. When ready to make your pie,
thaw pumpkin in a colander, press with potato masher to help
remove excess water...it will be there, trust me.