I love pumpkin flavored foods. So, in the Fall, I horde multiple cans of pumpkin just in case there’s another pumpkin shortage…ever. And since reading Angela’s awesome post on How to Substitute Eggs, I’ve been using pumpkin in 1/4 cup portions in tons of recipes that call for eggs. But, sometimes I get stingy with my pumpkin. Or I decide it’s not worth cracking open one of my big cans of pumpkin just for a 1/4 cup of it. Or I debate about what other delicious pumpkin thing I can make immediately with the remainder of the can. Alas, I’m not always able to make multiple delicious pumpkin foods at once.
It finally dawned on me that, instead of just throwing the pumpkin in a freezer bag and sticking it in the fridge until I make something (or…travesty of travesties, it goes bad!), I could freeze it in 1/4 cup portions just like I freeze our applesauce and yogurt. Duhr. And then, a week or so later, I finally got around to doing just that. So, I thought I’d share.
Pumpkin Baking Portions
Ingredients for eight 1/4 cup servings
- 29 ounce can of pumpkin puree
Portion out 1/4 cup per muffin well in each of 8 silicone muffin wells. Freeze. Remove frozen pumpkin “pucks” from silicone muffin tin and place in a freezer bag and refreeze.
The pumpkin froze wonderfully and I’m loving the ability to make a pumpkin-something without the pressure to make it right away. Awesome. And, bonus, the kids think the pucks are cool.