posted by Marian C Brown 10-13-99 9:38 AM
Freezing Pumpkin
Joy of Cooking
Preheat oven to 325° F.
Wash and cut in half crosswise.
Remove seeds and strings.
Place it in a pan, shell side up, and bake for about 1 hour or more, depending on size, until it is tender and begins to fall apart (collapses in).
Scrape the pulp from the shell.
You may want to strain or process it further to make it smooth but I find that it is not necessary if the pumpkin is a smaller one and well baked; let cool.
Place in freezer bags or containers (in quantities required for your favorite recipes) and freeze for up to 1 year.
When you want to use the pumpkin, defrost it in the fridge for 24 hour before use.