It finally dawned on me that, instead of just throwing the pumpkin in a freezer bag and sticking it in the fridge until I make something (or...travesty of travesties, it goes bad!), I could freeze it in 1/4 cup portions just like I freeze our applesauce and yogurt. Duhr. And then, a week or so later, I finally got around to doing just that. So, I thought I'd share.
Pumpkin Baking Portions
Ingredients for eight 1/4 cup servings
- 29 ounce can of pumpkin puree
Portion out 1/4 cup per muffin well in each of 8 silicone muffin wells. Freeze. Remove frozen pumpkin "pucks" from silicone muffin tin and place in a freezer bag and refreeze.
Thaw portions when needed for baking or cooking, one 1/4 cup portion per egg replacement. Or thaw multiples and make delicious Pumpkin Biscuits or Pumpkin Cream Cheese Muffins. Drool.
The pumpkin froze wonderfully and I'm loving the ability to make a pumpkin-something without the pressure to make it right away. Awesome. And, bonus, the kids think the pucks are cool.
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