Use pumpkins to decorate your home in the fall. Then, pop them in the freezer, and enjoy a year's worth of delicious pumpkin breads and soups. Freezing pumpkin is easy.
Time Required: 90 minutes or less
Roast and puree your pumpkin(s), following the instructions here:
Then, divide the puree into one-cup servings, and freeze. Your pumpkin will last in the freezer indefinitely, but is best used within a year.
To use: Simply thaw your pumpkin puree in the refrigerator overnight or defrost it in the microwave (a few minutes should do it).
- Use your frozen pumpkin puree in place of canned pumpkin. Here are some pumpkin recipes to try
- Don't toss those pumpkin seeds! They're delicious roasted
- Pumpkins usually get marked down after Halloween. Pick up a few extra to freeze
- Small pumpkins that feel heavy for their size will yield the most puree, but all pumpkins are edible
What You Need:
- Pumpkin (one or more)
- A sharp knife
- A baking sheet
- A food processor or blender
- A colander
- Freezer-safe containers