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. I need pumpkin baking portions. Like pumpkin pudding packs.
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.
Thaw portions when needed for baking or cooking, one 1/4 cup portion per egg replacement.
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.