Tips For Keeping, Using Pumpkin

A few pumpkin particulars, from frozen to mashed: Pumpkins can be stored at room temperature for up to one month and in the refrigerator for up to three months.

To freeze pumpkin: Wash, peel and cut in half. Remove seeds and strings and cut into slices or cubes. Steam or boil until tender. Mash. Cool and pack into rigid containers, leaving 1/2- to 1-inch headspace, and freeze. The pulp will keep for up to 1 year.

Thaw pumpkin in the top of a double boiler, season and serve as a vegetable or thaw in the fridge and use to make a pumpkin pie or pumpkin soup.

One 5-pound pumpkin will yield approximately 4-1/2 cups of mashed, cooked pumpkin pulp. A 16- to 17-ounce can of pumpkin yields roughly 2 cups of pulp.

Fresh pumpkin contains a high percentage of water, and it may need to be cooked down to achieve the consistency of canned pumpkin pulp. Steamed or baked pumpkin can be heated to a simmer and stirred occasionally until some of the water is cooked away. It also can be wrapped in cheesecloth and set over a bowl for several hours to drain.