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.
Servings 4
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