Freezing Leftover Pumpkin

It is that time of year.  We have all been popping open cans of pumpkin puree like tic tacs.  Sometimes we need the whole can.  Often though, we do not.  By a consensus of what I have researched on Google, canned pumpkin once opened only stays good in the fridge for about 3 days. Use it, bake with it, or toss it.... Or freeze it and defrost in the refrigerator whenever you are ready for your next recipe that requires pumpkin goodness. 

Freezing pumpkin puree is crazy easy.  Have a muffin tin?  Or better yet a silicone muffin pan or silicone cupcake molds?  Then that is all that you need!  

Fill the muffin pan or the cupcake molds with the leftover pumpkin.  One muffin mold is equivalent to about a 1/2 cup of puree.  Pop your pan or silicone molds in the freezer overnight.

This next part will be so much easier if you used a silicone pan or molds.  Just let the pan or molds sit out at room temperature for a few minutes and then pop out your pumpkin pucks.  (Yeah, they kind of resemble orange hockey pucks. ;) )

If you used a metal muffin pan (like I did), fill your sink about a fourth of the way up with hot water.  Being careful to not submerge your fingers or the top of the pan in the water, lower the bottom part of the pan into the hot water.  Let it set there for about 30-60 seconds, but no more.  (You could end up with a mushy mess if you let it sit in the hot water too long.)  Run a butter knife along the edge of each pumpkin puck and pop them out.

Label and date a freezer storage bag, and then fill it with your pumpkin pucks.  Your pumpkin puree should stay good like this in the freezer for about 2-3 months.  Just take out your pumpkin pucks (remember each one is about 1/2 cup) as you need them.  It should take 1-2 days for them to defrost in the fridge.

Frozen Pumpkin Latte Pie

Okay... I know what you all might be thinking- Pumpkin pie?  Now?  In July?  Pumpkin is a fall thing, right?  

Nahhhhhhh... 

Not when you add a coffee layer and then freeze the whole thing! ;)

I bought a can of pumpkin a couple of weeks ago.  In the middle of June.

It is no secret that I love pumpkin anything and everything, and typically I keep it all kosher and refuse to break out the pumpkin puree until at the earliest September.

But I saw the cans of pumpkin just staring at me on the grocery store shelf in the baking aisle and I knew I had to break down and buy one.  

I wanted something pumpkin, darnit! 

But I did want to give my new pumpkin concoction a summery twist, and what says summer more than frozen, creamy goodness, right?

My mom came over for dinner the day after I made it and I talked her into trying a slice so I could get another opinion on it.  Her take?  She said she liked it better than traditional pumpkin pie and wouldn't mind me serving one of these Frozen Pumpkin Latte Pies at our Thanksgiving dinner this coming fall.  ;)

Frozen Pumpkin Latte Pie

by Frugal Foodie Mama

Prep Time: Overnight

Cook Time: None

6049925

Ingredients (8 slices)

For the graham cracker crust

• 1 1/2 cups graham cracker crumbs
• 3 tbsp sugar
• 1/3 cup butter, melted

For the pumpkin & coffee layers

• 1 cup pumpkin puree
• 8 oz of cream cheese, softened and divided
• 1 cup plain Greek yogurt, divided
• 1 8 oz container whipped topping, thawed and divided
• 1 cup powdered sugar, divided
• 1/2 tsp pumpkin pie spice (or just blend a little cinnamon, nutmeg, & ginger together)
• 1 tsp vanilla, divided
• 1 cup strongly brewed coffee, cooled completely
• Whipped topping to garnish

Instructions

For the graham cracker crust

Whisk together the graham cracker crumbs and sugar in a medium bowl. Then mix in the melted butter until well combined. Press the graham cracker mixture into a 9 inch pie plate and refrigerate for at least one hour.

For the pumpkin layer

In a large bowl, combine and beat together the 4 oz of cream cheese, the 4 oz of whipped topping, and the 1/2 cup of Greek yogurt until smooth and creamy. Then beat in the 1/2 cup of powdered sugar and then the pumpkin puree and the pumpkin pie spice.

Pour the pumpkin mixture into the chilled pie crust and place in the freezer for one hour.

For the coffee layer

In a large bowl beat together the remaining 4 oz of cream cheese, 4 oz of whipped topping, and the 1/2 cup of plain Greek yogurt. Then beat in the 1/2 cup of powdered sugar and then the vanilla and coffee until smooth and creamy. Once the pumpkin layer has set up in the freezer for one hour, pour the coffee layer over top of it.

Freeze the whole pie overnight.

Allow the pie to set out at room temperature for at least 25 minutes before serving. Top each slice with whipped topping, if desired.

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Sooooo... What do you think?  Pumpkin Pie in July? ;) 

In case you missed it earlier this week...

The Ultimate Vanilla Lovers Pudding Pie

Coconut Cream Pie {A Guest Recipe From White Lights on Wednesday}

And Don't forget to get yourself entered to win all the cute pie goodieness below in the Pies in July Giveaway!

You could win...

A Living Loretta Apron in Cutie Pie design

A copy of A Year of Pies by Ashley English

9" Personalized Glass Pie Plate from Hummingbird's View

~All Over a $60 Value!~

*This giveaway is open to U.S. residents only.  All entries for the winner will be checked and verified, so please make sure you are doing what you are claiming in the Rafflecopter or all your entries will be voided.  No funny business, folks. ;). By entering you give the right to use your name and likeness. Number of entries received determines the odds of winning. One winner will be selected. This is a giveaway sponsored as a group buy, which means the bloggers pooled their money together to purchase these products for you.  Amazon & etsy are not sponsors of this giveaway.  The prizes in this package will be ordered by Carrie of Frugal Foodie Mama and sent directly from Amazon & Hummingbird's View to the winner.  Entries must come from your MAIN social media accounts, not accounts that have been set up separately just for entering giveaways.  Entries from these types of accounts will be disqualified.  Protected tweets do not count as an entry method for tweeting. Tweets must come from a public account. Bloggers in this group giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law.

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My friends at RawSpiceBar provided me with a complimentary one year subscription and are also providing an additional subscription as a giveaway prize. I was not compensated for this post in any other way.  As always, all opinions expressed below are my own. 

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