Pumpkins: You’d be hard pressed to find something as seasonally appropriate to use as both a decoration and a tasty treat during the latter half of the year. And whether you prefer savory pumpkin recipes or pumpkin desserts (or both, like we do!), almost all of them start with one key ingredient: pumpkin puree.

As Ree Drummond once declared, “Nothing tastes more like fall than pure pumpkin puree!” And she’s so right! The delicate, earthy sweet flavor makes it so versatile and compatible with other cold weather ingredients that you want to use up every bit of it when it’s available to you. Many canned pumpkin recipes don’t use a full can and when you make pumpkin puree from scratch, your yields will vary. So, you may find yourself with some leftovers either way!

The bad news: Because it’s from a perishable fruit, pumpkin puree only lasts about four to seven days in the fridge, even when stored in an airtight container. Boo hoo, we know! So then that begs the obvious question: Can you freeze pumpkin puree? The good news: The answer is yes, you can freeze pumpkin puree. And we’ve got some tips and tricks to keep it looking and tasting gourd-ous for months.

What is the best way to freeze pumpkin puree?

Before you begin, do yourself a favor and assess the quantity of puree you have and how you typically use it before determining the best way to store it for your needs. Because like most freezer-friendly foods, once you’ve defrosted it, refreezing it will compromise the flavor and texture. There are so many ways to use leftover pumpkin puree, so you can mix and match accordingly, too!

The easiest way to store puree is in plastic storage bags. If you bake a lot of classic American recipes that call for a 15-ounce can like pumpkin pie, that amount will fit nicely inside a quart-size bag. If you don’t want to worry about weighing, Ree suggests measuring out a cup per bag instead. Seal the bag most of the way, use your hands to flatten the puree inside and push out the air, and then seal it up. This is such a space saver!

If you use or only have small quantities of puree left, you can measure out 1/2-cup portions and add them to a muffin pan. Freeze them solid and then pop them out and store them in a plastic bag. (They’re easier to use if you have silicone molds!) For even smaller measurements that are perfect for pumpkin spice lattes, you can add one tablespoon of puree to each cavity of an ice cube tray. Again, freeze them until solid, pop them out, and store them in an airtight bag.

Pro tip: Label everything! No matter which way you store, make you label the bag with the date and the portion size, so you avoid confusion later.

How long can you freeze pumpkin puree?

Every freezer varies, but pumpkin puree should last about one year stashed away. It will be the best tasting if consumed in about four months from storage, however. Because after that, it may become susceptible to freezer burn and odors from other food being stored. And no matter what you plan on making, make sure you plan ahead to defrost the puree before you use it.

How do you defrost pumpkin puree?

The easiest way to defrost pumpkin puree is to place the quantity you need in the fridge overnight. The smaller the portion, the faster it will defrost, so keep that in mind if you’re in more of a hurry. You can also use the defrost setting on your microwave to speed up the process. If you’re baking, puree is best used at room temperature, so you can remove it from the fridge about an hour or so before you start your recipe. (Psst: you can freeze pumpkin pie, too!)