Now you need to start transferring the puree into plastic bags that you can put in your freezer. Get yourself some quart-sized freezer bags. Sure, you can use plastic sandwich bags if you like your pumpkin puree to leak all over your refrigerator when you are thawing it out. You need more heavy-duty freezer bags. Only took me like ten years to figure that out, too. Sheesh. Label your bags with the quantity and the date. I always put 1 1/2 cups of puree in a bag, because my favorite pumpkin pie and pumpkin bread recipes both use that amount. I can just thaw out a whole bag and dump it in without measuring again.
Next, get a large cup, and use your fist to insert the plastic bag. Fold the top of the bag inside-out over the top of the cup. (Does this make sense? I hope so. If not, I bet you can figure it out).
Now scoop up some puree, and pour it into the bag.
Then seal the bag (try to press out some air first) and you’re done!
I like to lay the bag on the counter and press it flat. That way, it is easy to store and takes up less room in the freezer. Now you have pumpkin for all your baking needs! And for a fraction of the cost of the stuff in the cans. Go get a pumpkin now, because they’re really hard to find after Halloween.
Have you ever pureed pumpkin before? Do you have a different way to do it? I would love to hear about it in the comments!