Freezing Pumpkin

I had a pumpkin left over from Halloween that I hadn't cut into, so thought I'd bake it. I cut it in half, scooped the seeds and stringy stuff out. Lightly salted, turned upside down on cookie sheet and baked until tender.
When cooked, I put it in a strainer and weighted it with a can of beans on a plate. When drained, I pureed it and put it in a bag to store in the freezer.
It made about 2 cups.