Monday, October 22, 2012

Pumpkin Pulp for the Winter!

This is the best season to freeze pumpkin pulp, and use it for the next 6 months! It's so easy to prepare and freeze. I do it every year, and use the pulp for cakes, cookies, smoothies, side dishes... 

First cut the pumpkin in halves. Place them, face down, on baking sheets with about 1/4 inch of water (see picture 1). Put the baking sheets in the oven for about 50 minutes, at 400F.

Cutting in halves

Once the pumpkin is tender, let it cool. The hard skin is now very soft and can be peeled with your fingers. Use appropriate bags to freeze the pulp. Can't get any easier!

Deep freeze for up to 6 months

1 comment:

  1. I just wondering how I could save my pumpkins! I will work on this over the weekend. Thanks!