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Can I freeze Pumpkins? If so how? I've still got a couple of big'uns left after supplying Nieces, Nephews and my stepdaughters nursery with them. The small ones should be OK out in the greenhouse, as I use 1 or 2 a week I should have a couple of months worth left but the 2 whoppers I still have would be such a waste if they went bad, any helpful suggestions would be very welcome.

PS. I already have a couple of gallons of frozen pumpkin soup

Well, I never froze them - but do cut courgette & marrow into chunks for freezing. Don't see why it wouldn't work with pumpkin, but I would cut it up first.

We just segment themand bake them in the oven for an hour to hour and a half brushed with either butter or olive oil before freezing. You can use the frozen ones in any pumpkin recipes.

How long do they last in the plastic bags? I've tried hanging them up in my shed, but everything in a bag gets condensation and rots.

If space is a premium, why not make up a big batch of Pumpkin Soup and freeze that off into usable portions. I find the plastic containers from the Chinese take-away perfect for 2 portions.
Hope that helps...Dinger

Quote from: Robert_Brenchley on November 20, 2005, 13:45:43
How long do they last in the plastic bags? I've tried hanging them up in my shed, but everything in a bag gets condensation and rots.

Not long in my experience - I hang them up in nets. To be accurate, I have acquired every conceivable net I can lay my hands on - the best of all being the type of net bag that is used for holding bowls - you know the sort used for flat green bowls. They allow for good air circulation, so the squashes etc. last longer.

 I tried to buy a football net the other day but the shop was sold out - £3.50 and holds 20 footballs - would that be any use?  We needed it for the footballs in the shed and garage - fed up of them!!  I only have two more pumpkins left :( but it hopefully would be useful next year!

Frozen ones will keep for a long time. We were still eating last years when this years were ready!

Don't have a pantry so looks like a freezing session coming up

I cook mine in batch sized  lots and freeze in pie ready blobs! Works fine for pureed requirements, Do peoples baked ones hold onto texture after freezing?

Quote from: Palustris on November 20, 2005, 10:28:39
We just segment them and bake them in the oven for an hour to hour and a half brushed with either butter or olive oil before freezing....

Did this the other night, with butter and a little salt and pepper, ate the lot (all to myself) - was absolutely delicious (and they are only little ones)

Perhaps I will try gentle frying in olive oil, a touch of garlic ...

Derekthefox :D