Have some extra pumpkins laying around? Learn how to freeze your own homemade pumpkin puree to make pies, cakes and other pumpkin-y delicious treats year round!
Okay…so, I’m done boring you with tomato recipes…for now. But, I’m back today with a little recipe tutorial for you about how to freeze your own homemade pumpkin puree.
So, get ready to chop up your Jack-o-Lanterns, because you’re going to want as many pumpkins as you can find!
The husband decided to throw a couple of pumpkin plants into the garden while we were planting in the spring. Somehow, miraculously, we ended up with about a whole bunch of pumpkins that are all starting to ripen now.
Which basically means, a whole lotta pumpkin carving or a whole lot more work for me. But, I’m good with the extra work because I.LOVE.PUMPKIN! I’d eat it everyday if I had it available.
Unfortunately, it’s not recommended to can pumpkin. At least not by water bath…and I don’t pressure can…it freaks me out.
So, that’s mean into the freezer it goes. Which of course, doesn’t make it shelf stable, but as long as you don’t lose power, your frozen pumpkin will be safe for months!
You can use the pumpkin you freeze to make pumpkin pie, pumpkin spice dip, pumpkin spice coffee syrup or any other pumpkin treat you love. Plus, you get the added bonus of being able to roast the seeds for a healthy snack!
Have I enticed you enough, yet?
Awesome! Let’s get started, shall we?
How to Freeze Your Own Homemade Pumpkin Puree
Here’s a list of the supplies you’ll need:
*affiliate links are in the list below
- Sharp knife
- Large casserole dish
- Aluminum foil
- Food processor/blender
- Freezer bags/freezer safe containers
Homemade Pumpkin Puree
Freeze your own homemade pumpkin puree to make pies and treats throughout the year!
- 1 pumpkin
- 1 cup water
Wash your pumpkin, making sure to remove any dirt or debris from the skin.
Preheat the oven to 400 degrees Fahrenheit.
Use a sharp knife to remove the stem and blossom end from the pumpkin.
Slice the pumpkin in half.
Remove the seeds and the stringy inside, leaving only the firm flesh.
Lay each half of the pumpkin in a large casserole dish with the cut side facing down.
Add 1 cup of water to the pan. Cover with aluminum foil.
Bake for 45 minutes.
Remove the pumpkin from the oven and allow it to cool for a few minutes.
Use a sharp knife to peel the skin off of the pumpkin.
Scoop the cooked pumpkin flesh into a blender or food processor and blend on high speed until pureed.
Pour Homemade Pumpkin Puree into zipper bags or freezer safe containers. Label and date each container, then freeze for future use.
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Have a Spectacular Day!