How to Freeze Pumpkin

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By violet4me
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Pumpkin

October is the prime time to harvest pumpkins. Instead of carving a Halloween pumpkin, use magic markers or paint to create a colorful pumpkin face. You can then freeze the pumpkins for Thanksgiving pumpkin pies. With Thanksgiving around the corner, save money by freezing pumpkin instead of buying canned pumpkin.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

Pumpkin
Sharp knife
Plastic freezer bags
Long cookie sheet big enough to hold a pumpkin
Pen or magic marker for labeling

Step 1

Preheat oven to 300 degrees. Wash the outside of the pumpkin.
Step 2

Use a long, sharp knife and cut the pumpkin in half and scoop out the seeds and pulp. Cut the stem off each pumpkin half.
Step 3

Place pumpkin, face up, on baking pan. Add enough water just to cover bottom of each pumpkin half. Cover with aluminum foil. Bake until pumpkin is tender. (2-3 hours depending on size of pumpkin).
Step 4

Remove pumpkin from oven and let it cool completely. Once cool, scoop pumpkin out of shells and mash for pumpkin pie recipes or cut in chunks as called for in other recipes.
Step 5

Place pumpkin in freezer bags, label with date and contents and place in freezer.

Tips & Warnings

For added convenience for favorite pumpkin recipes, freeze pumpkin in measured amount for each recipe. Label freezer bag with amount of pumpkin or name of recipe the pumpkin will be used for.
Rinse pumpkin seeds and set aside for roasting later.
Watch for whole pumpkins to go on sale close to or after Halloween to get them cheap or find a pumpkin grower eager to get rid of extra pumpkins. You may be able to get free pumpkins.
Use a long, sharp knife and use care when cutting the pumpkin in half.