How to Freeze Pumpkin
Learn how to prepare and freeze pumpkin puree for making pies and more!
Print Recipe
Equipment
- Freezer Containers, bags work best here
- Cooking Dish
- Oven, or stove (depends on method used)
- Large Spoon
- 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.