Freezing Pumpkin Puree-How To

I found 4 longneck pumpkins at the grocery store last week for .99 cents each. If you’re into pumpkin, canned or fresh, you know this is a great deal! I’m sure they were end of season produce, but they were in perfect condition. It was tempting to buy all of them (there were about 10 left) but reality set in and,having prior experience with pumpkins, I knew these types of pumpkins give a LOT of edible pumpkin flesh. I stuck with four.

If you haven’t experimented with freezing your own pumpkins I really encourage you to try it. It’s far easier than you might think.

But before we get started on the pumpkin freezing my husband brought this dozen roses home for me this week. DSC_0176-001

And this small batch peppermint soda. DSC_0177-001 Yay to both! Yay to Jeremy!

Now…the reason I write and you read and then you try….freezing pumpkins with step by step pictures.

Step 1: Wash and Dry pumpkins.


Step 2. Put all of the pumpkins in the oven. Learning from my experience you’ll be better off in the long run if you put them in a pan or at least put a pan underneath them to catch the drippings. Otherwise you’re house will fill with smoke, your oven will be caked with burnt pumpkin juice which eventually turns black  and if you forget to clean it the next time you bake something the entire house may very well be filled with black smoke. Just put a pan underneath the pumpkins. DSC_0183-001

Step 3: Bake the pumpkins for about 1 hour on 350 degrees. Check after 45 minutes to see if they are fork tender. This time and temp seems to apply to any amount of pumpkin baking at one time. I’ve baked just one and it took the same time as it did to bake four.

Step 4: Remove pumpkins from the oven and let cool completely.

Step 5: When pumpkins are cooled begin to peel them. Take all of the seeds out and make sure each piece of peel is removed. DSC_0189-001


Tip: The peels will be great in a compost pile, or thrown outside into a space that you hope will grow pumpkins next year. 

Step 6: When the pumpkins are peeled and seeded place the pumpkin flesh in a food processor or large container if you want to puree by hand. DSC_0193-001 I use a masher, ‘cuz I’m old fashioned. DSC_0195-001 Step 7: When the pumpkin is entirely finely mashed measure it by the cupful and, using a funnel (this is a wide mouth funnel in the picture) put the puree into a freezer bag. Depending on how much you know you will use in the future, decide what amount you will put in each bag. I put two cupfuls in each freezer bag. DSC_0196-001 Step 8: Before sealing the freezer bag make sure the seam is clean so nothing prevents it from closing tightly. Squeeze the air out of the bag and seal. DSC_0200-001 Step 9: For freezing purposes, flatten each bag before you put it in the freezer. It makes for better storing. Also, WRITE WRITE WRITE the date, amount and ingredient on EACH  BAG PEOPLE, which I clearly haven’t done to these bags. I did it after I took the picture. DSC_0201-001Frozen pumpkin can be used just like canned or fresh pumpkin. When thawing it let it thaw completely and drain the liquid from it before using it.

Check out Jeremy’s Pumpkin Soup Recipe!

One comment

  1. Wow! I never knew you could do that! Perfect for stocking up on pumpkin. Need to get into eating pumpkin more….except for pumpkin pie, and pumpkin peanut butter, i dont eat much pumpkin. This post and the pumpkin soup post, sure make me want to branch out and try


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s