Description
This recipe provides a step-by-step guide on how to freeze pumpkin puree, ensuring you can enjoy the flavors of fall all year round.
Ingredients
Scale
- 1 Fresh pumpkin
- Water (as needed)
- 1–2 tbsp Lemon juice (optional)
Instructions
- Begin by selecting a ripe pumpkin. Look for a firm pumpkin with a smooth skin.
- Preheat your oven to 350°F (175°C).
- Cut the pumpkin in half and remove the seeds and stringy pulp using a spoon.
- Place the pumpkin halves cut-side down on a baking sheet lined with parchment paper.
- Bake the pumpkin in the preheated oven for about 45 minutes, or until the flesh is fork-tender.
- Remove the pumpkin from the oven and allow it to cool for a few minutes.
- Once cooled, scoop out the cooked flesh from the skin and place it in a mixing bowl.
- Use a blender or food processor to puree the pumpkin flesh until smooth.
- If using, add lemon juice to the puree to help preserve the color and flavor.
- Portion the pumpkin puree into freezer-safe containers or resealable bags, ensuring to leave some space for expansion.
- Label the containers with the date and store them in the freezer for up to a year.
Notes
- If you prefer, you can add water to the puree to achieve your desired consistency.
- For best results, use fresh pumpkins rather than canned pumpkin puree.
- Consider freezing in smaller portions for easier use in recipes later.
- Prep Time: 15
- Cook Time: 45
- Category: Preservation
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 50
- Sugar: 3g
- Sodium: 10mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Pumpkin puree, Freezing, Fall recipes, Pumpkin recipes, Food preservation