Plenty Sweet Life

Grandma's Recipes One By One!

Freezing Pumpkin

on November 5, 2014

I’d like to think that once Grandma’s family had a freezer, they did things like freezing pumpkins and garden vegetables. I don’t think they had a freezer at the time that this photo was taken!

action pic of Johnson kids

It’s a bit blurry, but I LOVE IT!!! These were the days of having to sit still when the photo was taken. You can tell that these kids were in constant motion! I THINK Grandma is the little blur in the bottom left. They probably did a lot of canning to preserve their garden harvest. I’ve never even thought of canning pumpkin, since we have the convenience of the freezer. I don’t remember stories of them eventually being able to freeze things, but she must have known how to do it. The year we grew so many pumpkins in Grandma and Grandpa’s farm garden, my mom wanted to try to make a pumpkin pie from fresh pumpkin and I’m sure Grandma helped her figure out how. There were so many pumpkins, we had to find a way to preserve them, so we figured out how to Freeze Pumpkin. Like many of these recipes, it’s pretty easy to do – it just takes some time.

Here is the recipe as I made it:

Freezing Pumpkin

Pick a pumpkin that you want to freeze for pie making at a later time.


It’s hard to cut up this gorgeous pumpkin!


This pumpkin is about the right size for one pie.


I split it in half and scoop out the “guts” and seeds. Make sure you keep the seeds for roasting! Check out my post for making Sweet and Spicy Pumpkin Seeds.


Cut into pieces and roast in a 400 degree oven for 40-60 minutes or until pumpkin is tender.


Scrape flesh off of rind and put into food processor.


I was able to fit all of the pumpkin into the processor at once. Give it a whir until the pumpkin is as smooth as you want it.


I usually fill the freezer bags with 2 cups so it’s enough for one pie. There’s always some that stays in the bag, so I add 1/4 cup extra to be sure you have enough pumpkin in the end. You can also take the pumpkin out of the bag before it’s thawed so that none stays in the bag, but I seem to forget to do that, and then I end up short.


When the freezer bags are full, I freeze them flat so they take up less room in the freezer. That’s it. Not hard at all, it just takes a little time. I’ll be making a pie with this pumpkin in a couple of weeks. You’ll love the fresh pumpkin in your pie when you try this!


2 responses to “Freezing Pumpkin

  1. […] Cream Cheese Pie , and Autumn Gold Pumpkin Cake. I’ve done Sweet and Spicy Pumpkin Seeds, Freezing Pumpkin, and Knit Pumpkins. I haven’t even done just your basic Pumpkin Pie yet. Here is another […]

  2. […] cup pumpkin (I used frozen pumpkin instead of pumpkin from a […]

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