How to Prepare Pumpkin to Freeze

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Now you’ve got a bowl of glorious orange goo. If it’s too watery, let it drain in a fine-mesh strainer or cheesecloth for 30 minutes. You want a thick, scoopable paste, not pumpkin juice. Once it’s ready, decide how you’ll use it later.

For most recipes, 1-cup portions are ideal. Spoon your puree into freezer-safe bags or containers. Lay the bags flat on a baking sheet to freeze—that way they stack like little orange tiles. So satisfying. Label each bag with the amount and date. You’ll thank yourself later.

Don’t have puree in mind? Try chunks. Cut the raw pumpkin into cubes (after peeling), and freeze them raw on a tray. Then toss the frozen cubes into soups or stews later. Easy peasy.