What to do with pumpkins leftovers

 

How to make pumpkin Puree:

In the past we have tried to peel them and cut them into little pieces and it’s hard, the skin is very tough to peel.  So it’s best and easiest not to peel them until after they are cooked. 

•  Cut the pumpkins into hand size chunks or quarters with the peel still attached.    And if you haven’t already, clean out seeds and pulp and save seeds for roasting later. 
• Place pumpkin pieces on a baking sheet lined with the parchment paper cut side up so the skin is touching the baking sheet.  This way if the pumpkin gets a little too brown on the bottom, it’s on the peel which will be removed. 
• Place in a 350F degree oven and roast for about 45 minutes until they are fork-tender. 
• Remove from oven and allow to cool.   Then peel off the skin from the pumpkin pieces or scoop out the meat of the pumpkin with a large spoon. Discard skin.
• Place pumpkin in a food processor, a few scoops at a time. Working in batches, pulse until the homemade pumpkin puree is smooth.
• Use immediately or follow our steps in freezing the pumpkin puree

Freezing Pumpkin Puree:

Now you are wondering what to do with pumpkin puree and how can you store or go about it.   Depending on the number of pumpkins you have, you probably have more homemade puree than you can use in a couple of days.  so you need to think about freezing it.      It freezes well and will last about 4-5 months in the freezer, and we separate it into 2 cups which most recipes call for. (exchange 2 cups for 15 oz can of pure pumpkin) . Just a note, when it defrosts it will be a little wetter than the fresh or canned version so adjust liquids in recipes accordingly.  

• Spoon about 2 cups of the homemade puree into quart size freezer bags, remove as much air as possible.  Flatten for more efficient freezing and lay flat in the freezer
• Or use  2 cup freezer containers and fill leaving a small headroom to expand as they are freezing
• Label the bags or containers with the name and date  

Hopefully, this answers the questions on saving your pumpkins.  So make the most of the season and grab a few extras and enjoy all these recipes. 

Seriously puree from real pumpkins is out of this world amazing especially if they were  “The Perfect Pumpkins”!

What to make with pumpkin Puree:

• Homemade Pumpkin Pie
• Roast Pumpkin Soup
• Mini Pumpkin Pies
• Pumpkin Cheesecake Bars

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Print Recipe

What to do with pumpkin and freezing pumpkin puree

Here’s what to do with pumpkins, what to make with pumpkin and how to cut a pumpkin. Also how to make homemade pumpkin puree and freezing pumpkin puree.

Prep Time30 mins

Cook Time45 mins

Total Time1 hr 15 mins

Course: Dessert

Cuisine: American

Keyword: freezing pumpkin puree, Homemade Pumpkin Puree, how to cut a pumpkin, Roasting Pumpkin, what to do with pumpkins,, what to make with pumpkin

Servings: 4

Author: Evelyn

Ingredients

• Fresh whole Pumpkin or leftover carved pumpkins

Instructions

• Preheat oven to 350 degrees.
• Cut the pumpkins into hand size chunks or quarters with the peel still attached.    And if you haven’t already, clean out seeds and pulp and save seeds for roasting later.
• Place pumpkin pieces on a baking sheet lined with the parchment paper cut side up so the skin is touching the baking sheet.  This way if the pumpkin gets a little too brown on the bottom, it’s on the peel which will be removed.
• Place in the 350F degree oven and roast for about 45 minutes until they are fork-tender. 
• Remove from oven and allow to cool.   Then peel off the skin from the pumpkin pieces or scoop out the meat of the pumpkin with a large spoon. Discard skin.
• Place pumpkin in a food processor, a few scoops at a time. Working in batches, pulse until the pumpkin is smooth.
• Use immediately or place in quart size freezer bags or 2 cup freezer containers and freeze.

Notes

2 cups of pumpkin puree equal to a 15 oz can of pure pumpkin