Can you freeze pumpkin

Once the time is up, strain the cubes through a colander or scoop pieces out of the water with a slotted spoon and immediately add to the ice water for two minutes. Line a rimmed baking sheet with parchment or a silpat. Strain the cooled cubes and add them to the baking sheet without crowding the tray and place the tray in the freezer.

Freeze for three hours. Break apart any clumps that have formed on the baking sheet and transfer to freezer-proof storage. Freezing Pumpkin Puree Wash the outside of the pumpkin and cut the pumpkin into quarters.

Place quarters cavity-side up in a pan with an inch of water. Bake at degrees F for 1 hour, or until the pumpkin can easily be pierced with a knife. Remove the flesh and either mash with a fork or potato masher, or process in a food processor with a bit of water. Allow puree to cool and place in ice cube trays, freezer bags, or wide-mouth canning jars with 1-inch of space between the top of the puree and the top of the jar. Notes Cubes and puree will keep in the freezer for months.

Nutrition Facts. Shop this Post: may include affiliate links 8 Cup Measuring Cup. Rimmed Baking Sheet. Parchment - Bleach Free and Compostable. Lodge Enameled Dutch Oven. Categories: How To Tutorials. Super Soft Pumpkin Cookies. Can You Freeze Potatoes. Leave a Reply Cancel reply Your email address will not be published.

Come for the food. Stay for the snark. More About Sarah ». Canning Apple Butter. Canning Applesauce. Label contents, date and quantity and store in freezer until ready to use. To Defrost Frozen Pumpkin: Fresh frozen pumpkin defrosts nicely and should be ready to use in only an hour after removing from the freezer.

To expedite the thawing process: Rip plastic freezer bag open and place pumpkin on a glass pie pan in the microwave. Defrost 2 to 3 minutes or until soft. Use defrosted pumpkin for any recipe that calls for pumpkin. About the author Related Posts. Deborah Tukua. Previous Post. Next Post. Recipe Rating Recipe Rating. Newest Oldest Most Voted. Inline Feedbacks. Susan Higgins. Reply to Jennie. Plan Your Day. Blanch It Yes, it takes a little extra time but blanching pumpkin is well worth the extra effort.

It will ensure it freezes well, retaining its texture, colour and flavour. Mix It Up You could also try freezing pumpkin mixed with other root vegetables which you can then roast from the freezer. Create mixed bags of carrots, potato, pumpkin, squash, swede, turnip and onion.

Beyond these time frames, there is a risk that the pumpkin will lose some of its vibrant colour and strong earthy flavour. Once it has thawed completely, you can turn the heat up to get it bubbling away. This will prevent any loss of texture with your pumpkin.

Yes, it takes longer, but the outcome will make it worth waiting for. It is safe to refreeze pumpkin but only do so once. Remember, you will want to refreeze your pumpkin not long after thawing — try to limit this to 36hrs. If you leave it beyond this time then there is a chance bacteria will form.

It is also important to note that you should only refreeze your pumpkin if it was thawed in the fridge. If it was thawed at room temperature then there is a greater risk of bacteria having formed. If you take the time to correctly store your pumpkin and you avoid as much moisture and air from getting to your frozen pumpkin then it freezes particularly well. Its water content, tough structure and strong flavour lend themselves perfectly to being frozen.

Freezing pumpkin seeds is a great way to preserve them. They will, unfortunately, turn rancid pretty quickly once they come into contact with air.