Apparently, there is a great canned pumkin shortage in the greater MA area, due to low pumpkin yealds this year.
Ask me how I know.
Anyway, you might want to build in an extra few hours for rendering down pumpkin this fall if any of your recipies call for canned pumpkin.
It's not hard - halve small sugar pumpkin, scoop out seeds and goo, place on foil lined cookie sheet, cut side down and roast until soft, cool, remove flesh from skins and smoosh through strainer. Let stand in fridge for night, remove excess moisture, use as you would canned pumpkin.
But it's time consuming, and many of the sugar pumpkins I've picked up locally were still a bit green.
I will now add processing and freezing pumpkin in 1 cup increments to the list of things I can do in my "spare" time...