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Posted by Dina-Marie Oswald on

See, updated how-to’s with photos in Pumpkin Preparation.

Yes, it is October and pumpkins are prolific, if not from your garden, in the stores. They are not only economical but delicious!

Freezing pumpkin is so simple and a great way to save money while enjoying their great taste in the winter.

My newly found “favorite” way to freeze pumpkin, is to simply clean out the seeds and pulp, cut the pumpkin into slices, place in baking dish with water in the bottom to prevent sticking, and bake at 350F for 1-1 1/2 hrs until tender (test with fork). Allow to cool, peel, place in freezer bags and freeze.

Don’t forget to toast the seeds: Place on cookie sheet and bake at 350F for 10-15 min. stirring frequently. Add butter, salt, and enjoy!