With these simple step by step instructions you’ll have a stash of pumpkin puree to use in soups, cakes, pies, muffins, and more, and freezing pumpkin is a great way to make the season last.
Preheat your oven to 400°F.
Cut your pumpkin in half and scoop out the seeds and stringy bits.
Place the pumpkin cut-side down into a roasting pan.
Place in the oven and roast until the skin has blistered and the pumpkin flesh is very soft.
Remove from the oven and let cool.
Peel the skin away from the pumpkin flesh, and transfer in batches to a food processor.
Puree until smooth.
Line a strainer with a cheese cloth (or similar) and strain the pumpkin over a bowl for 2-3 hours, until thick.
Transfer the puree into freezer bags in 1 or 2 cup portions.
Freeze for 3-6 months