Spread your cubes or mashed pumpkin on a baking sheet lined with parchment paper. Stick it in the freezer for an hour. This is called “flash freezing,” and it prevents your pumpkin from turning into a brick of orange concrete later.
Once they’re frozen solid (like your heart after watching a sad dog commercial), transfer them to zip-top bags. Press out all the air—squish it flat. Why flat? It stacks like a pancake. You can store ten bags in the space of one lumpy blob. It’s the IKEA of food storage: efficient, but requires a little patience.
