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wrote in message >...
> I make the refreshments for church each Wednesday night, and try to
> provide as wide a variety as possible - for example, I choose two or
> three selections from a fruit cookie or bar, spice, something chocolate,
> something nutty, etc. I don't like to repeat flavors within a couple
> of weeks (except, of course, chocolate!), and rarely repeat the same
> recipe within a period of several months.
>
> Anyway, I've come across a bunch of pumpkin cookie and bar recipes that
> I'll make over the next few months. Most call for a cup or even less of
> pumpkin - far less than is in even a small can. I hate to waste the
> church's money and toss what I don't use, because I know it'll be at
> least 2-3 weeks before I get to using it again and it will spoil if just
> left in the fridge. So, my question is, can canned pumpkin be frozen?
>
> Thanks!

Most definitely. Doesn't hurt it a bit. You can freeze fresh pumpkin pulp, too.

--
Chris Green