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Frozen Pumpkin Cubes & 10 Ways to Use Them

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pumpkin cubes Frozen Pumpkin Cubes & 10 Ways to Use Them

For all of you, pumpkin lovers and waste-haters, a solution for all of the leftovers of Fall’s favorite fruit.

Frozen Pumpkin Cubes.

pumpkin cubes 2 Frozen Pumpkin Cubes & 10 Ways to Use Them

This is for the pumpkin puree ( either homemade or the store-bought ), not a pie filling. There are no spices added, which makes it great for savory and sweet dishes. Simply fill the ice cube tray with leftover pumpkin, freeze it and store the cubes in a ziploc bag. They will be ready whenever you need them. Add a boost of Vitamin A and beta-carotene to your meals and drinks everyday this season.

pumpkin cubes 3 Frozen Pumpkin Cubes & 10 Ways to Use Them

Here is a list of 10 ways to use frozen pumpkin cubes:

1. Add to your morning smoothies. Add a cube or two with the rest of ingredients and whip it up!

2. Make a homemade pumpkin latte. Like this one.

3. Add to your standard mac and cheese. Add few cubes to the ready sauce and let melt. Stir until smooth and add to pasta.

4. Add to meatballs. Defrost three cubes per 1/2 lb of ground meat.

5. Stir into your morning oatmeal. Use frozen before cooking your oatmeal or stir in defrosted.

6. Make this granola.

7. Add to chili. No need to even defrost the cubes. Simply add with the rest of ingredients and cook in a slow cooker.

8. Add to pasta sauce. See nr.3.

9. Add to pancake or waffle batter. Defrost two or three cubes and stir into your batter.

10. Spread over crepes. Mix defrosted pumpkin with brown sugar, allspice, nutmeg and cinnamon with few tablespoons of softened cream cheese and spread over fresh batch of crepes.

Are you enjoying pumpkin this season?

xoxo,

Anna

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Comments

  1. Victoria Haneveer says

    October 9, 2014 at 7:34 am

    Pumpkin mash is also nice, just warm the pumpkin in a pan until it’s hot then mash in a little butter or sour cream. Lower in carbs than mashed potatoes. Else you could do half pumpkin half potatoes. Yum!

  2. Steph says

    November 7, 2012 at 5:26 pm

    Hi there! I tried doing this last fall with leftover Libby’s Pure Pumpkin, but for some odd reason the freezer totally changed the texture of the pumpkin and not in a good way. it kind of became spongy after the thawing process…I ended up mixing it into my oatmeal because I was worried it would affect baked goods.

    It seems like you didn’t have this problem at all- did you use homemade puree? I’d love to get your insight…I’m putting off opening this year’s 29 oz. can of pumpkin for this exact reason! I don’t want wasted leftovers 🙁

    • CrunchyCreamySw says

      November 8, 2012 at 12:10 pm

      Hi Steph! Yes, I used homemade pumpkin puree. The cubes are about a tablespoon portions, perfect for the ideas on the list. I have not used them in baked goods so I can’t say if it affects the finished product or not. Also, I know that homemade puree tends to have more water in it than canned store-bought pumpkin, although it is recommended to strain it before using. Hope that helps! Thank you so much for your question!

  3. Kiran @ KiranTarun.com says

    November 6, 2012 at 5:16 pm

    LOVE this idea! And I can’t live without pumpkin! This way, I get to enjoy it all year around 🙂

  4. Ella-Home Cooking Adventure says

    November 6, 2012 at 4:35 am

    I really love this idea. I do freeze leftover pumpkin, but just put it in an airtight container until I think of something to use it, muffins, or cake. Wouldn’t have come to my mind so many options.

    • CrunchyCreamySw says

      November 8, 2012 at 12:05 pm

      I tried all of the ideas and just had to share them here. I am so happy you like it! Thank you, Ella!

  6. Whitney @ The Newlywed Chefs says

    November 3, 2012 at 4:02 pm

    This is SUCH a great idea! I always feel bad throwing out unused pumpkin at the end of the season and this is a great way to reuse it! Yum. Thanks for the post!

  13. Anne@FromMySweetHeart says

    October 28, 2012 at 11:34 am

    Oh my gosh Anna…what a fabulous idea! I can’t tell you how many times I’ve had a little bit of pumpkin leftover! And some fabulous ideas about how to use it too! Now you’ve got my mind thinking about other things I can freeze into cubes! You are so clever! : )

  15. Danielle says

    October 27, 2012 at 12:01 am

    Great ideas, Anna! Thank you! A pumpkin latte sounds divine. And also adding to mac & cheese! Yum! I am loving pumpkin season too : ) xo
    Danielle

  16. justonecookbook says

    October 26, 2012 at 11:56 am

    I haven’t made puree and freeze in ice cubes since I was done with feeding my babies! This is a great idea indeed. I still have lots of ice cubes from those days that I can utilize. 😀 Have a wonderful weekend Anna~!

  17. Anna @ Hidden Ponies says

    October 26, 2012 at 11:34 am

    Love this! Now I won’t be madly baking (and eating) every pumpkin recipe I have when I open a can of pumpkin for one little recipe 🙂

  20. Angie says

    October 25, 2012 at 11:34 pm

    I freeze pumpkin puree too, but never thought of freezing them in cubes (did with herbs/olive oil though). A fantastic idea, Anna.

  22. susan says

    October 25, 2012 at 12:04 pm

    I am somewhat addicted to my freezer and freeze almost everything. I just made pumpkin muffins this am for breakfast and I do have leftovers…freezing it, I will do!

  24. The Café Sucré Farine says

    October 25, 2012 at 6:57 am

    This is a super duper idea and I love all your suggestions for using them, thanks Anna!

  25. curryandcomfort says

    October 25, 2012 at 6:24 am

    Great tips my dear!! I am stocked up with cans of pureed pumpkin (after a big sale) and I can use these tips to finish them up as well. 🙂

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