Here’s the secret that will save your sanity: Portion control. Freezing a giant block of pumpkin is like freezing a brick of defeat. You’ll never use it all, and defrosting it requires a chisel and a prayer.
Instead, grab an ice cube tray. Yes, the thing you use for, well, ice. Scoop your puree into each compartment—about two tablespoons per cube. This gives you perfect little pumpkin pucks that you can pop out later for a single batch of pancakes or a quick curry.
If you’re feeling extra fancy, use silicone molds shaped like ghosts or stars. Your pumpkin puree will be the cutest thing in your freezer, possibly out-cuting your dog’s sweater. But I wouldn’t recommend feeding it to the dog—pumpkin is great for their digestion, but frozen puree stars might be a choking hazard.
