I'm still working on roasting my pumpkins - good thing they stay fresh for a relatively long period of time. I had a total of 23 pumpkins to roast and freeze this year, all small, so don't you worry that we will have too much excess. Remember, I've got a hungry husband and toddler to feed. Not to mention that pumpkin baked goods are my absolute favorite. I've recently become quite fond of the lower fat pumpkin bread linked at this post that only uses one tablespoon of oil!
All these pumpkins require roasting before freezing, and after a few sessions of scooping pumpkin guts with spoons, hands, and other various utensils, I grabbed the ice cream scoop! Mine has a flat tip that works very well to part the stringy seeds from the sides of the pumpkins! Voila! A faster way to get these babies roasting ready! Works for me!