Transfer to a saucepan, cover with water and bring to a boil over high heat. Cook until soft, 20 – 25 minutes, depending upon the size of the cubes. Drain. (When you book your potatoes, which you can use for mashed potatoes, reserving at least 3/4 cup of water, you may wish to reserve more if you have a lot of pumpkin so that you can make this recipe again. Just freeze the leftover water.) Puree the pumpkin in a food processor, hand blender, or countertop blender. Set 1/2 cup of pureed pumpkin aside.
A 5-pound pumpkin yields about 2 cups of puree.
Substitute the 2 eggs with 1/4 cup liquid from a can of cannellini beans. Then, add 2 tablespoons extra margarine the existing margarine already in the recipe.