Freezing Pumpkin after Making Homemade Pumpkin Pies

Now that you have cut your pumpkin to make your homemade pumpkin pies, you need to either can or freeze the remaining pumpkin to use in other recipes or for holiday pumpkin pies.
Fresh organic pumpkins will only store without freezing for so long. However, if you cut your pumpkin to make a pie, you have to do something immediately to preserve it.
Freezing your freshly cooked pumpkin is easy and makes it handy for baking your next pumpkin pie, bread or doughnut recipes.

“This food is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Iron, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Riboflavin, Potassium, Copper and Manganese.” According to nutritiondata.self.com

Pumpkin is low in calories and fat but high in vitamin A. Pumpkin also has traces of many vitamins and minerals.

 Ingredients to Freeze Pumpkin:

• Freshly cooked pumpkin
• Large stockpot/pressure cooker
• Freezer containers or bags
• Measuring cup
• Marker pen

Instructions to Freeze Pumpkin:

1.     Using a large stockpot or pressure cooker, cook down the pumpkin. Scrape the meat into a large bowl. Use a mixer or blender to smooth out all the lumps.

2.     With a measuring cup, scoop the pumpkin into either your freezer containers or freezer bags.

3.  Mark your freezer container or bag with a marking pen so you know what and how much is in it. After it is in the freezer for a few months, you might actually forget, so marking the containers is essential.

4.     Place the containers in your freezer for the next holiday or occasion to use pumpkin in a recipe. There is nothing like fresh organic pumpkin in your bread or pie recipes, therefore, freezing the pumpkin that you've grown only makes perfect sense to me.

***Update: After learning to cook pumpkin the hard way; over the years I have learned to do things quicker and smarter. Cut the pumpkin in 1/2, remove the seeds and place in a 375 Degree (F) oven and bake 1-1 1/2 or until soft. 

Homemade Made from Scratch Pumpkin Pie

The homemade pie from 2009

Many people have never made a pumpkin pie from scratch as buying them is so much easier. I myself have made pumpkin pies and started with canned pumpkin however, after growing my own, which are near organic, I love the test the pumpkin gives your pumpkin breads and pies. Therefore, this year, if you need to start making one with canned pumpkin it is just fine, however, you may want to consider cooking down a fresh pumpkin soon.

In 2009, my daughter learned to make a pumpkin pie from scratch and by doing this; we kept a family learning tradition and experience alive. 

Ingredients needed to make a Pumpkin Pie:

• 2 Cups Homegrown Pumpkin
• 3 Teaspoon Pumpkin Pie Spice
• 2 Eggs
• 2/3   Cup brown sugar firmly packed
• 1 ½  Vitamin D Milk
• 1 pre-made crust or better yet make that too

Instructions to make a Pumpkin Pie:

1. First thing to do is pick your organic pumpkin and wash it.
2.  Cut your pumpkin in half and remove the seeds. Save them to roast. 
3. Get a large stockpot and put enough water in it to cover the pumpkin. Quarter each half and put them in the water. Put the pot on the stove and heat it to boiling. Let your pumpkin cook until soft. 
4. Remove the cooked pumpkin from the water. Let the pumpkin drain to keep it from being too watery. Scoop the pumpkin meat out and put in a big mixing bowl or blender.
5. Using the hand mixer or blender; blend until you have smooth pumpkin puree`. 
6. Preheat your oven to 350 degrees.  Now you are ready to make your pie just as you would if you would have opened a can, thus allowing the experience of making a homemade pumpkin pie from scratch a reality. 
7. Using a large mixing bowl beat the eggs using a little to brush the rim of your crust. 
8. Put brown sugar, spices and pumpkin in with the eggs and mix well on medium speed. Gradually add in your milk. 
9. Pour your pumpkin mixture into the crust.  Place in your heated oven and bake for 45-60 minutes or until the middle of pumpkin pie looks set up.  If your pumpkin is watery, it will alter the baking time.
10. Let the pumpkin pie cool and serve. If you choose, you can add whipped topping made from scratch pumpkin pie.

***Update: After learning to cook pumpkin the hard way; over the years I have learned to do things quicker and smarter. Cut the pumpkin in 1/2, remove the seeds and place in a 375 Degree (F) oven and bake 1-1 1/2 or until soft.