Freezing Pumpkin

Step 1

Wash off the pumpkins. You don't need to do a heavy scrubbing, just get the dirt off the outsides.

Step 2

Cut the pumpkins in half.

Step 3

Scoop out the "guts" of each pumpkin. Make sure you don't scoop out any of the meat, just clean out the stringy stuff and the seeds.

Step 4

Put the cleaned-out pumpkin halves in the oven, cut side up at about 375Cook them until they pass the "potato doneness test". Poke the meat with a fork, when it's done, it should be fork tender, like a cooked potato.

Step 5

Allow the pumpkin to cool and use a spoon scrape the cooked meat out. Put all the meat into a bowl.

Step 6

Stick the meat in a food processor and add a little water. Puree until the consistency is like baby food.

Step 7

Processing it in small batches and using the water will help the pumpkin puree easier and better.

Step 8

Put about 2 cups of pumpkin puree in each freezer bag and label. 2 cups should be close to one can of store boughten pumpkin so you can easily use each bag in exchange for a can in a recipe.

Step 9

Flatten out each bag of pumpkin as you lay it in the freezer so it freezes flat.