Freezing pumpkin!

Hi everyone!

Now is a perfect time to stock up on fresh pumpkin, cook it and freeze it so it is already made to use in recipes this holiday season. Today I used a pumpkin we were using for decor.

First, cut the top and bottom off the pumpkin, then cut into smaller sections so it’s easier to work with.

Second, scrape out all of the inside strings/seeds. I found it easiest to just cut that thing layer off very careful.

Third, place sections face down on a cooking sheet with the bottom covered with water.

Fourth, place the trays in a oven pre-heated to 350F for 1 hour.

Fifth, let it cool. (It took about 2 hours for mine to cool quite a bit)

Sixth, scrape out the meat and place in a large bowl and mix it with a hand blender for a few minutes until it turns into a purée. You could use a food processor for this as well. I had to do this in sections since I didn’t have a big enough bowl.

Lastly, place all of the purée in a freezer bag or freezer safe container to use later on.

I’ll be sure to post recipes that I used the pumpkin for.

Enjoy!

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One thought on “Freezing pumpkin!

  1. A recipe to go along with the gummi candy clip!!! LOL!

    SCD Recipe
    Gummi Fruit Snacks

    1 cup mixed berries
    1/4 cup water
    1/2 cup applesauce
    1/2 cup fruit juice (apple, cranberry, blueberry, whatever)
    2 envelopes gelatin (1 envelope = 2 1/2 tsp)

    In a small saucepan over medium heat, combine the berries and water. Bring to a boil and cook until berries are soft, about 5 minutes. Transfer to a blender or use an immersion blender to puree berries until smooth. Return to pot. Add applesauce and return to a boil, then remove from heat, cover and set aside.
    In a large bowl, sprinkle gelatin over fruit juice and let stand one minute. Add hot fruit mixture and stir until gelatin completely dissolves, 3 to 5 minutes.
    Pour into 8 x 8 inch glass or ceramic baking dish (or into molds, if you want to go that route). Refrigerate until firm, about 3 hours. Cut into blocks or shapes.

    ** Very soft almost jello-like. I add more gelatin to get a more fruit snack texture

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