Fresh Pumpkin for pie - anyone ever try freezing for future use?

I have been making pumpkin pies for years using fresh pumpkin and the difference is incredable when compared to canned pumpkin IMO. Only drawback is availability of the pie pumpkins late in the season. Anyone have experience preparing the pumpkin and freezing for future use? I typically quarter the pumpkin and remove seeds then boil for a few minutes and remove the meat from skin. Looks like it would be easy enough to vacuum seal and use later.