Given that it is Halloween, I thought I would share how I save my pumpkins for later use.
I think the best way is by freezing them in convenient packets of 1 – 2 cups, so you can pull them out and use them in your favorite recipes throughout the year.
Here’s how I turned these 6 sugar pumpkins from my garden into this…
First, cut them in half and save the seeds for roasting.
Then place each half on a baking dish with a little water in the bottom. Bake them in the oven at 350 degrees for about an hour – checking on them at
Scoop the pumpkin off the skin and put in a Food Processor.
I use a Food Saver to package mine up but Freezer Ziplock bags would probably work just as well.
Enjoy and Happy Halloween!