This year, since I have no freezer space ever, I dehydrated our pie pumpkins and butternut squash puree. This makes storage a lot easier, since it can them be kept on a shelf. It's also better than canning, because squash and pumpkin can only be canned in chunks, since the puree is much too thick for safe canning.
As always, I started by halving the squashes, scooping out the seeds and strings, and placing them cut side down on a foil lined baking sheet. These roast at 350 for about an hour or so, until they're mushy when poked at... yes, that's a technical designation. :)
I tore the pumpkin "roll-up" into small pieces and was able to pack the two cups of puree into half-pint jars. To use this, I'll soak it in about 1 1/2 cups of warm water, until it's re-hydrated and stir it back into puree, and use it for any recipe calling for a can of pumpkin.
I thought maybe I should have added pumpkin pie spices to the puree before drying it, since that would have made the spices permeate the puree and blend together better, but this way it'll be able to be used for any pumpkin recipe, not just a pie. Maybe I'll try it that way next year too, and see which I like better.