Since you’re only using a few tablespoons for this recipe, you can either plan to make another pumpkin treat that calls for a cup or so of pumpkin – or you can freeze the leftovers. To freeze, portion out either into an ice cube tray or in heaps on a parchment lined baking sheet. Pop either of those in the freezer. When frozen, transfer to a zip top bag or air tight container. Use the frozen pumpkin cubes in smoothies or iced versions of coffee drinks, or defrost to use in baked goods.