I don’ t know about you but I’ve lost count of the number of times I’ve made a recipe with canned pumpkin that call for less than a full can of pumpkin filling. Then placing the partially used can in the refrigerator with a full intention of using the remaining pumpkin in another recipe later. Only to find that when I get around to making that recipe the pumpkin puree is no longer any good so I have to run back to the store and buy another can and the whole process starts over again.
Here’s a simple way to freeze leftover canned pumpkin.
Well just last week we had this happen again and, well we are just tired of wasting money so we tried freezing the leftover canned pumpkin. And guess what? It works and you don’t need any special tools. Since I know that everyone has the same thing happen to them here’s how..
Steps to Freezing Leftover Canned Pumpkin
1. Measure out individual amount you need for recipes. Two of our favorite recipes to make with canned pumpkin are pumpkin bread and pumpkin cookies. So we’ll measure the exact amount needed for those recipes and freeze the canned pumpkin so that all we have to do is remove the pre-measured amount from the freezer and let it thaw on the counter.
2. Then we label resealable freezer bags with the date, item and quantity in the bag so that months from now we’ll see at a glance what we need when we grab it from the freezer.
3. Next spoon into the freezer bag the measured amount of canned pumpkin you want to freeze.
4. Finally, flatten the bag and squeeze as much air out before sealing the freezer bag. This is done for two reasons, the bags take up less space in the freezer this way and the more air you can squeeze from the bag the longer your canned pumpkin can be stored in the freezer
- Pumpkin can be stored several months frozen but always check the condition of the frozen pumpkin puree before you use it.
- We have not tried to thaw frozen pumpkin and then refreeze it so we do not recommend you do it either.
- Another method of freezing pumpkin is to flash freeze individual 1/2 cup servings in a silicone muffin pan.