Can You Freeze Pumpkin? How to Freeze Pumpkin Puree & More
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If you find yourself with way too much pumpkin, you’re in luck! Pumpkin freezes very well, making this a great way to save your fall harvest for months and months. Learn everything you need to know about freezing pumpkin to make the most of your harvest!
I love baking with pumpkin puree, especially these Pumpkin Pudding Cups and Sourdough Pumpkin Muffins! But, like anything, I think homemade (and homegrown) is best.
Every fall, I like to grab at least a few sugar pie pumpkins just to roast and freeze for my holiday baking, soups, and more. It’s extremely easy to do, and it’s so nice to have a stash of pumpkin waiting for you in the freezer!
Overwhelmed by roasted pumpkin? Try this creamy Jarrahdale Pumpkin Soup. Simple but delicious!
Can you freeze pumpkin?
Yes! Pumpkin can be frozen very easily, especially if you take the time to roast and puree it first. You can even freeze pumpkin muffins, bread, pie, soup, and much more. This makes it easy to save your harvest for later or take advantage of any great sales!
Why you should freeze pumpkin this year
What type of pumpkin is best for freezing?
Although all pumpkins are edible, some are better than others. I like to use fresh pie pumpkins, often called sugar pumpkins, as they have a thick, dense flesh that’s really tender and flavorful.
You can also process larger pumpkins, like jack-o-lantern pumpkins, but they tend to be very bland.
Make sure you’re only using the best quality whole pumpkins. They should be firm without any soft spots and fully colored (no green streaks, unless that’s normal for the variety you’re using).
Freezing Pumpkin Puree
I’ve already shared how to make pumpkin puree in another post, which is my favorite way to preserve pumpkin. It’s just so easy to add to your favorite pumpkin recipes!
You can make pumpkin soup, homemade pumpkin pie, pumpkin sourdough muffins, waffles, and so much more.
In fact, I find that homemade puree has a richer, creamier texture than the storebought stuff that makes everything so much better!
How to Freeze Pumpkin Puree
To make and freeze your homemade pumpkin puree, follow these steps:
- Rinse and dry the pumpkins. Remove the stem and slice the pumpkin in half. Remove the seeds.
- Place the pumpkin halves face down on a baking sheet lined with parchment paper or a silicone mat.
- Roast for 50-80 minutes at 400 degrees (smaller pumpkins may require less; a big pumpkin may need the full time) until the pumpkin is fully cooked and soft to the touch.
- After roasting, allow the hot pumpkins to cool at room temperature for no more than 2 hours.
- Blend the pumpkin flesh together in a food processor until smooth.
- Use a canning funnel (optional) to fill mason jars. Leave a 1-inch headspace and do not fill above the shoulders.
- Close the jars and chill in the fridge for several hours or overnight.
- Place the cold jars in the freezer and allow them to freeze solid. Check the next day for any cracks and throw away any damaged jars.
When you’re ready to use the puree, just place the jar in the fridge and let it thaw overnight. Stir to recombine, then use as desired.
Freezing in Plastic
Have lots of plastic tubs on hand? You can use almost any airtight container. Look for a thicker type of plastic, like Tupperware, for the best results.
If you’re freezing the puree in pumpkin, you don’t need to prechill the puree (step #7) before popping it in the freezer. Just fill the containers, seal, and freeze. The glass needs to chill to avoid breakage.
Love winter squash? Follow the same steps to freeze red kuri, blue hubbarb, butternut and more.
More options for freezing pumpkin puree
If you just want a small amount of puree, fill an ice cube tray with pumpkin puree and freeze it completely. Remove the cubes and store them in a freezer-safe bag.
You can also fill vacuum-seal bags with 14-15 oz of puree (the same amount as the cans) and then seal them before freezing. The vacuum seal will prevent freezer burn for at least a year.
This method works just as well with leftover canned pumpkin as homemade pumpkin purée!
You can follow this same method to freeze pumpkin pie filling or pumpkin butter, too.
How to Freeze Pumpkin Bread, Muffins, and More
If you’ve been baking up a bunch of your favorite pumpkin desserts, you can freeze those, too! The methods vary depending on the type of recipe.
Pumpkin bread, muffins, waffles, and pancakes
- Cool to room temperature
- Wrap in reusable plastic wrap or foil and store in a freezer-safe container.
- Freeze for 3-4 months.
- To use, thaw in the fridge for several hours or overnight. Either microwave to warm up or you can griddle or toast pumpkin pancakes and waffles in your toaster oven or air fryer.
For pancakes and waffles, add a sheet of parchment paper between each one for easy removal.
HOLIDAY BAKING
Can you freeze pumpkin pie?
Pumpkin pie freezes well, too. If you have a leftover baked pie to save for later, follow these steps:
- Cool the pumpkin pie completely.
- Wrap well in several layers of plastic wrap or foil. Place the wrapped pie in a freezer-safe zip-top bag for 1 month.
- Thaw in the fridge for several hours before serving.
FAQs
Yes! The trick is to use frozen pumpkin cubes and preheat the oven and your baking sheet. Let the pan heat up really well in the oven at 400 degrees, then add the seasoned and oiled pumpkin cubes to the pan. Let them roast for 25-30 minutes and serve.
Absolutely, and that’s why I recommend making your own homemade pumpkin puree! Puréed pumpkin freezes incredibly well. It can either be stored in a mason jar or freezer bag, then thawed in the fridge before using. You can even freeze it in a muffin tin or ice cube tray to have cooking-size sections ready at any time. This works with that leftover open can of pumpkin you have in the fridge, too!
Either option can work really well, depending on how you prefer to cook. Personally, I prefer to freeze cooked pumpkin puree and find it the easiest way to preserve an abundance of pumpkins quickly.
We prefer to use pureed pumpkin in soups, muffins, and more, and it’s such an easy replacement for canned stuff from the store. It’s also handy to grab a jar out of the deep freeze the day before I need it!
You can also freeze pumpkin cubes to roast or add to soups and stews, but I find the peeling, cubing, blanching, and freezing steps to be a bit time-consuming.
Get the Free Food Preservation Email Challenge!
Want to learn how to preserve the harvest without a lot of space or materials? Sign up for my free 6-day email challenge!
I’ll share my favorite low-prep ways to preserve the harvest that you can do with any basic kitchen setup – no fancy equipment required!
Related Recipes
- Freezing Cranberries
- Freezing Raspberries
- How to Freeze Blackberries & Marionberries
- How to Freeze Blueberries
- How to Freeze Garlic Scapes
If you made this recipe, please leave a comment or ask a question below! I’d love to hear what you think or troubleshoot any issues.
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How to Freeze Pumpkin Puree
Equipment
- Mason jars
Ingredients
- 1 roasted pumpkin
Instructions
Freezing Pumpkin Puree
- Fill the mason jars with the pumpkin puree and leave at least a 1-inch headspace for expansion. If your jars have shoulders, do not fill above the shoulders.
- Refrigerate the jars to chill them before freezing.
- Transfer the cold jars to the freezer and freeze until you need them. They'll last well for approximately 6 months in mason jars or longer in vacuum sealed bags.
- Thaw the frozen pumpkin in the fridge before using.
