I was so happy to get my last pumpkin at the beginning of December, and since it was a big one there was way more than I could use before we left for Christmas and New Year. After roasting, I searched to see if you could freeze the cooked flesh and came across a great idea - freezing them in muffin cups so you get nice regular amounts! What I forgot to do was check how big mine were - the article I read online said the containers held 1/4 of a US cup, but it turns out mine hold 1/2 a cup. So, I accidentally defrosted twice as much as I needed.
Nothing else to do but bake and bake again... pumpkin and chocolate-chip cookies from the "Vegan Cupcakes Take Over the World" book, and a new pumpkin loaf recipe baked in a new disposable cardboard container. Waiting for it to cool down to see how it worked out!
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