How to Make and Freeze Pumpkin Puree

How to Freeze Pumpkin Puree //

It is finally here – pumpkin season! New recipes that call for pumpkin puree abound this time of year, and rather than buy can after can of the store-bought kind, why not make your own puree? It is incredibly easy, and it freezes well for later!

Here’s how to make and freeze pumpkin puree:

  1. Preheat your oven to 400°F. While it heats up, cut a pumpkin in half, starting at the stem side and working all the way down. Scoop out the seeds and stringy insides with a spoon and set them aside for another use.
  2. Pour 1/2 cup of water onto a baking sheet.
  3. Place the pumpkin halves, cut side-down on the baking sheet.
  4. Bake at 400°F for 30-45 minutes, or until the pumpkin is soft and the skin is beginning to pull away from the flesh.
  5. Allow the pumpkin to cool. When it is cool enough to handle, scoop out the pumpkin flesh and discard the skin and stem.
  6. Puree in a food processor until smooth.
  7. To freeze, pack the pumpkin puree into freezer-safe containers, leaving 3/4” of empty space at the top. 
  8. Freeze, uncovered.
  9. Once frozen through, put the lids on your containers and label them.

Easy as that!



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