Homemade pumpkin puree only requires one ingredient (and maybe a little cinnamon). It’s impossible to celebrate fall holidays without pumpkin treats and homemade pumpkin puree makes it all so much better. Learn how to easily make pumpkin puree from scratch, store it, and freeze it for later.
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At the first sign of fall, I have pumpkins on my mind. There is something about the crisper air and the colors turning orange that makes me crave pumpkin pie and pumpkin spiced lattes.
Front porches also start getting pumpkin makeovers during the first days of September. So, whether the pumpkins start making their way to your porch, as decoration, or into your dinner, they are everyone’s fall favorite.
You know what makes those fall dinners and desserts better? Fresh pumpkins and homemade pumpkin puree. You may think that homemade pumpkin puree is no different than canned pumpkin puree but I’m here to tell you that it really is different. The difference is somewhat subtle in taste but much more pronounced in texture.
How To Make Pumpkin Puree
1. Pop the stem off the top of the pumpkin with a butter knife and discard it.
2. Slice the pumpkin in half, lengthwise, using a large, sharp knife. Scrape out all the seeds and stringy fibers from the inside of the pumpkin. (You can always save pumpkin seeds and roast them.)
3. Grease a roasting pan that would fit the pumpkin halves with some oil or fit in a sheet of parchment paper. If you know you will be using this pumpkin for making sweet recipes, sprinkle some cinnamon over the bottom of the pan.
4. Place pumpkin halves cut side down in the pan and bake at 350° for 40-50 minutes, depending on the thickness of pumpkins. Take it out of the oven, gently flip pumpkin halves and let it cool until it’s cool enough to handle.
5. Scoop pumpkin pulp out of the skin with a spoon and puree in a food processor or a blender until smooth.
Storing Instructions
Store pumpkin puree in a refrigerator, in a glass jar with a lid, or another food storage container with an air-tight lid. Properly stored, it will last up to a 4-6 days in the refrigerator.
TIP: Portion the puree in several potions of 1 cup or 2 cups so you can easily use it in recipes without having to scoop some out of the container. This will prevent extra bacteria being introduced to puree and extend its shelf life.
Freezing Instructions
Wondering if you can freeze pumpkin puree? You absolutely can!
**One side note that I’ve noticed through the years is that thawed pumpkin puree is a little thinner. I usually remedy that by adding a little extra cornstarch to pumpkin pie filling or an extra tablespoon or so of flour to other baking recipes.
To freeze pumpkin puree, portion it into 1 or 2 – cup portions and divide it into separate zip-lock freezer bags. Get all the air out of the bag, seal it, and label. Lay the bags flat on a cutting board or a baking sheet and freeze. Once it’s completely frozen, you can stack the bags to save storage space.
TIP: make a few smaller portions of puree to use in sauces and other recipes where less puree is needed.
What Pumpkins To Use To Make Puree?
To make homemade puree, choose smaller pumpkins meant for cooking and not carving. These pumpkins are often called “pie pumpkins” or “sugar pumpkins” and weigh 4 to 6 lbs.
Carving pumpkins (jack-o’-lanterns) are specifically grown to be large and just for carving. They are tasteless and hard.
Why Use Homemade Pumpkin Puree vs Canned?
Homemade pumpkin puree has a savory pumpkin flavor that is quite mild. It is not sweet like butternut squash, it’s actually closer in flavor to other winter squashes. Since it’s not sweet, pumpkin puree can be used in savory and sweet recipes alike and it will take on the flavors of ingredients mixed in with the puree.
Canned pumpkin puree actually has more of an artificial kind of flavor, possibly due to being processed and canned. (This is more noticeable when you taste them side by side.)
Texture of homemade pumpkin puree is much softer, smoother, and silkier than canned one. It’s also not quite as dense but most recipes don’t seem to get affected by homemade puree being less dense. Recipes like pumpkin pie, pumpkin cheesecake, and sauces have a much smoother, silkier texture when make with homemade puree.
Using the Homemade Puree in Pumpkin Recipes
No Thanksgiving is complete without Pumpkin Cheesecake Pie and classic Pumpkin Pie on the table.
For breakfast, treat your family with Pumpkin Pancakes, Pumpkin Bread, and Pumpkin French Toast!
For some savory dinner options, try my Pumpkin Mac and Cheese and Pumpkin Chili.
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Pumpkin Puree Recipe
Ingredients
- 2 – 4 to 6 lb pie pumpkins also known as sugar pumpkins
- 2 tbsp oil to grease the roasting pan
- 1 tsp cinnamon* optional
Instructions
To Make Pumpkin Puree:
- Pop the stem off the top of the pumpkin with a butter knife and discard it.
- Slice the pumpkin in half, lengthwise, using a large, sharp knife. Scrape out all the seeds and stringy fibers from the inside of the pumpkin.
- Grease a roasting pan big enough to fit pumpkin halves with some oil. *(If you know you will be using this pumpkin for making sweet recipes, sprinkle some cinnamon over the bottom of the greased pan.)
- Place pumpkin halves cut side down in the pan and bake at 350° for 40-50 minutes, depending on the thickness of pumpkins.
- Take it out of the oven, gently flip pumpkin halves over to let them cool until it’s cool enough to handle.
- Scoop pumpkin pulp out of the skin with a spoon and puree in a food processor or a blender until smooth.
To Store Pumpkin Puree:
- Store pumpkin puree in the refrigerator, in a glass jar with a lid or another food storage container with an air-tight lid.
- Properly stored, pumpkin puree will last up to a 4-6 days in the refrigerator.
To Freeze Pumpkin Puree:
- Portion cooled puree into 1 or 2 – cup portions and divide it into separate zip-lock freezer bags.
- Get all the air out of the bag, seal it, and label. Lay the bags flat on a cutting board or a baking sheet and freeze.
- Once it’s completely frozen, you can stack the bags to save storage space.
Video
Notes
Nutrition
Originally published on Will Cook For Smiles on October 5, 2011.
Crystal says
I never thought to make my own pumpkin puree. What an excellent (and easy) idea! Thanks so much for linking up. I am sharing a link to this over on Facebook.
Jennifer says
Great post!! Have you seen the 2 ingredient pumpkin muffin recipe going around? a box of yellow cake mix and a can of pumpkin…that’s it!! I bet it’d be just as good with your puree!Thanks for linking up to Show & Share!!
Miz Helen says
Hi Luyba,This is a great tutorial for the Pumpkin Puree, homemade is so much better! Thank you so much for sharing your great recipe with Full Plate Thursday. Hope you will have a fabulous week and come back soon!Miz Helen
readwatchrelax says
just this year I told myself that I was going to make pie out of fresh pumpkin, quite happy to come across this post & i’ve got a li’l pumpkin just waiting to be used up!
Ricki-Ellen says
This is a great post, Lyuba! The nutritional info is a plus, and I love your idea of sprinkling cinnamon and allspice on the baking pan… We almost always use fresh pumkins for our pies, and will definitely take your advice next time… Soon!