Fresh pumpkins freeze well if selected and prepared properly. A pumpkin that is ripe but not mushy or dry is best for freezing. After the seeds have been removed, it must be cut up and cooked prior to freezing.
Pumpkin must be cooked until soft. Several methods provide satisfactory results. Pumpkin pieces can be boiled in a large pot of water or prepared in a pressure cooker. Roasting the pumpkin in the oven works just as well. After the pieces have cooled, placing them into containers, not bags, helps them hold their shapes. A little space must be left open at the top. Containers are not filled completely.