Baked Pumpkin or Squash for Pies

The pumpkin puree can be made up to 5 days ahead and stored in an airtight container in the refrigerator. For longer storage, freeze in portioned amounts (1-2 cup portions work well for pie recipes) in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before using.

Store the cooled pumpkin puree in airtight containers in the refrigerator for up to 5 days. If the puree releases excess liquid during storage, drain it off or stir it back in depending on your recipe needs. Frozen puree will keep for up to 3 months; thaw in the refrigerator and stir well before using, as separation may occur.