How Do You Freeze Pumpkin

How do you freeze Pumpkin. In this article, I’ll teach you how to cook and freeze pumpkin in cubes or pureed.

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What is the best pumpkin for freezing?

Pumpkin vary widely. Obviously, some are big some are small. But pumpkins can be different inside as well. Some have more flesh, some are mostly seed.

If you are pureeing before freezing, a small pie pumpkin (about 4-6 pounds) yields around 2-3 cups of puree, while larger pumpkins can produce significantly more. The flavor of the pumpkin will vary too.

• Small pie pumpkins are a great choice—they have a smooth texture and a sweeter flavor.
• Larger pumpkins work too but flavor will vary.
• Some of the more decorator style pumpkins are not bred for flavor…and it shows! 😉

Cooking Pumpkin for Freezing

Cooking and freezing pumpkin requires two steps:

1. Cooking and preparing the pumpkin flesh.
2. Getting it ready to package for the freezer. (Cubes? Pureed?)

Quick Tips for Handling Pumpkin

• Use a sharp, sturdy knife to cut through tough skin safely.
• If your pumpkin is too large for the oven, cut it into quarters or roast in batches.
• Save the seeds! Roast them for a tasty snack.

I’ve cooked pumpkins three different ways: Roasting in the oven, on the stove top, and in a pressure cooker/Instant Pot. The goal is cooked pumpkin.

For any of these methods the first steps are to: Wash pumpkin, cut in half, remove seeds and strings. You can scrape the insides with a large spoon. Or even an ice cream scoop.

Cooking Pumpkin in the Oven (Roast Pumpkin)

1. Wash pumpkin, cut in half, remove seeds and strings.
2. Place pumpkin halves flesh-side down on a baking dish. A cookie sheet works too, but make sure it has a lip to catch any juices. If your halves are large feel free to cut into quarters if needed.
3. Bake at 350°F until the pumpkin is soft—this can take 1-3 hours, depending on size. Use a fork to test for doneness.

Cooking Pumpkin on the Stove

This can be done either with halved pumpkins or cubed.

To cook pumpkin halves on the stove top.

1. Wash pumpkin, cut in half, remove seeds and strings.
2. Add the pumpkin flesh down to a large pot. Add a few inches of water,
3. Cover and simmer until fork tender.

To cook pumpkin cubes on the stove top.

1. Wash pumpkin, cut in half, remove seeds and strings.
2. Peel the pumpkin. Removing that skin can be tricky. It is just a matter of handling the round pumpkins safely. (Thick-skinned pumpkins might take a little effort.) A sharp knife works best. I tried a vegetable peeler… mine was not strong enough. You might want to try yours first.
3. Cut the peeled pumpkin into small cubes.
4. Place cubes in a saucepan with a bit of water. (does not need to be covered)
5. Cook until soft or fork tender, about 20-30 minutes.
6. Drain immediately before moving on to the freezing step.

Cooking Pumpkin in a Pressure Cooker/Instant Pot

1. Wash pumpkin, cut in half, remove seeds and strings.
2. Cut the pumpkin into large chunks to fit in your cooker.
3. Add 1 cup of water to the cooker.
4. Place the pumpkin pieces on the trivet.
5. Cook on high pressure for 10-12 minutes, then do a quick release.
6. Let cool slightly before scooping out the flesh.

You can freeze these cubes whole or mash/puree them first—lots of flexibility here!  If you want a smooth puree, use a stick blender to blend before freezing. This is especially helpful for things like pumpkin pie.

How to Freeze Cooked Pumpkin

Now it’s finally time to freeze your pumpkin!

1. Let the cooked pumpkin cool slightly.
2. Measure out pumpkin cubes and freeze as is. Freezer bags are the best way in my opinion.
3. Measure out pumpkin pulp into 1- or 2-cup amounts. This makes it easier to use later in recipes.
4. Store in freezer-safe containers or bags. Label with contents, amount, and date.
5. If using freezer bags, flatten them before freezing to save space.

Tip – freeze smaller portions in sandwich bags. Then place those sandwich bags in larger (1 or 2 gallon) freezer bags. Using the sandwich bags will save money, and the freezer bag will give you the freezer protection.

How to Freeze Pumpkin in Single Servings

Want an easy grab-and-go option? Try freezing individual portions (about ½ cup each) for quick use in recipes. 

• Use an ice cream scoop to scoop measured portions onto a cookie sheet.  (or a half cup measuring cup)
• Freeze until solid, then transfer to a freezer bag.
• Now you can grab a scoop whenever you need!

Can you Freeze Whole Pumpkins?

If you freeze pumpkins whole they will be very mushy as they are uncooked. Not recommended for human consumption. Having said that… I did read on chicken forums that this works great for chickens. They don’t care if they are mush and the insides and seeds are very good for them.

How do you thaw frozen pumpkin?

• Thaw in the refrigerator overnight or for a day or two.
• Thaw it in cold water (under 70°F).
• In a pinch, use a microwave.  

Can you Can Pumpkin?

While pumpkin puree can’t be canned due to its density preventing safe heat penetration, you can preserve pumpkin in cubes and puree it when needed. Want to know more? Check out my full guide on canning pumpkin cubes here.

Freezing Pumpkin FAQ

Recipe Card

How to Freeze Pumpkin

Learn how to prepare and freeze pumpkin puree for making pies and more!

Print Recipe

Prep Time:3 hours hrs

Equipment

• Freezer Containers, bags work best here
• Sharp Knife 
• Cooking Dish 
• Oven, or stove (depends on method used)
• Large Spoon
• Measuring Cup
• Stick Blender, optional for smooth puree   

Ingredients

• Pumpkin firm heads

Instructions

Making Pumpkin Puree – Oven

• Cut pumpkin in half, removing seeds. 
• Place flesh side down on a baking dish. 
• Bake at TEMP until pumpkin tests soft, which typically takes 1-3 hours.
• Remove pumpkins from oven and scoop out the flesh, then proceed.

Making Pumpkin Puree – Stove 

• Remove seeds and skin from pumpkin.
• Cut pumpkin into small cubes.
• Steam over boiling water or boil in some water until soft, then drain and proceed.

Freezing Cooked Pumpkin

• Once cooled somewhat, measure out pumpkin pulp into 1- or 2-cup measurements.
• If you desire a smooth puree, use a stick blender to blend the pumpkin as well.
• Put cooked pumpkin into freezer containers. Label with contents, amount, and date before placing in freezer.

Freezing Options (Edit and adjust as needed)

• Option 1 – Freeze in measured quantities in freezer bags.
• Option 2 – Flash freeze in measured quantities. Scoop out on trays, freeze. When frozen package into freezer bags. Small measurements work best.
• Option 3 – Freeze in ice cube trays, muffin cups, or other molds. When frozen transfer to freezer bags.

Notes

NOTES: Optional –  add any options or notes here

Container Options Include:

• Freezer Bags – my preference!
• Rigid freezer containers – plastic with secure fitting lids
• Glass jars – not really recommended… but possible. Using straight sided, wide mouth jars will have a lower risk of breaking.  

Author: Sharon Peterson

Sources:

• https://nchfp.uga.edu/how/freeze/vegetable/freezing-pumpkin/#gsc.tab=0
• https://extension.umn.edu/preserving-and-preparing/preserving-winter-squash-and-pumpkins
• https://nchfp.uga.edu/how/freeze/freeze-general-information/thawing-and-preparing-foods-for-serving/#gsc.tab=0
• https://nchfp.uga.edu/how/freeze/freeze-general-information/how-long-can-i-store-frozen-foods/#gsc.tab=0