A blender will work if you add a little water. If the puree is overly watery, you should strain it over cheesecloth or a fine mesh strainer to get rid of some of the liquid. You can either use this immediately in whatever pumpkin recipe you'd like or store it in the freezer for later use. To store in the freezer, spoon about 1 cupful of pumpkin into each silicone storage bag. Seal the bag with just a tiny bit of an opening remaining, then use your hands to flatten out the pumpkin inside the bag and push out the air. Store them in the freezer until you need them.