Freezing Pumpkin

Susan Reynolds, M.S.

Select full-coloured mature pumpkin with fine texture. Wash, cut into cooking-size sections and remove seeds.

Cook until soft in boiling water, in steam, in a pressure cooker or in an oven. Remove pulp from rind and mash. To cool, place pan containing pumpkin in cold water and stir occasionally Package, leaving ½-inch head space. Seal and freeze.