How Do I Freeze Pumpkin?

Julie Orvis Marcinkiewicz

September 12, 20100 found this helpful

I roast my pumpkin (seeded and cut to 4th or 8th wedges depending on pumpkin size) on a cookie sheet in a 375 F oven for about 30 minutes. Let it cool completely, scoop the pulp away from the skin. Puree the pulp in a food processor and spoon into zip-lock freezer baggies in recipe portion amounts (about 2 cups for pie) and put into the freezer. When using from the freezer, thaw and squeeze out the excess liquid.
FYI, cinderella pumpkins make the creamiest puree. I highly recommend using cinderella in pie recipes.