Wash the outside of the pumpkin. Cut your pumpkin in half, slightly on one side of the stem.
Remove the innards using a spoon. Set the seeds aside. It's ok to not get all the strings out of it; we'll deal with it later.
Lay one half of the pumpkin, cavity side down, and slice it like you're slicing a melon. Repeat with the other half.
Place the slices onto a plate and microwave for 1 minute. This will soften the pumpkin to make the next step easier.
Take one of the slices, and cut the rind off of the chunk. Trim any strings. Cut into 1-inch chunks. Repeat with the rest of the pumpkin.
Set aside a bowl of ice water. Boil a pot of water and add the pumpkin cubes in batches for 2 minutes.
Once the time is up, strain the cubes through a colander or scoop pieces out of the water with a slotted spoon and immediately add to the ice water for two minutes.
Line a rimmed baking sheet with parchment or a silpat.
Strain the cooled cubes and add them to the baking sheet without crowding the tray and place the tray in the freezer.
Freeze for three hours.
Break apart any clumps that have formed on the baking sheet and transfer to freezer-proof storage.
Freezing Pumpkin Puree
Wash the outside of the pumpkin and cut the pumpkin into quarters.
Remove the innards using a spoon. Set the seeds aside.
Place quarters cavity-side up in a pan with an inch of water.
Bake at 300 degrees F for 1 hour, or until the pumpkin can easily be pierced with a knife.
Remove the flesh and either mash with a fork or potato masher, or process in a food processor with a bit of water.
Allow puree to cool and place in ice cube trays, freezer bags, or wide-mouth canning jars with 1-inch of space between the top of the puree and the top of the jar.
Notes
Cubes and puree will keep in the freezer for 6-12 months.
To defrost: place bag or jar on the counter and defrost at room temperature. You can also defrost in the fridge overnight. In a pinch, you can place bag/jar in a bowl of warm water.