To store pumpkin:

Store in a cool, dry, dark place at around 50 degrees, but make sure they do not freeze. Under the best conditions, they should keep for 3-4 months.

To prep pumpkin:

Cut open pumpkin. Scoop out the seeds and pulp. Save the seeds to roast.

To cook pumpkin:

Steam 1-2 inch chunks for 15-20 minutes. Puree or top with butter and use for your pumpkin pie filling. Or you can boil 1-2 inch chunks in salted water until tender, 8-10 minutes. Or cut pumpkin in half, scrape out seeds/pulp, and bake cut-side down with 1/2 inch of water in the pan at 400 degrees for 45 minutes. Then allow to cool and scrape the flesh out and puree in food processor. Pumpkin seeds make a great snack too, baked in some olive oil and salt at 350 degrees until browned. 

To freeze pumpkin:

Cook pumpkin and mash or puree it. Then pour it into ice cube trays and freeze. Pop the frozen cubes into freezer Ziploc bags.