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Home » Seasonal » Pumpkin » Pumpkin Puree

Pumpkin Puree

Created: September 28, 2023 Updated: September 28, 2023 by Lyuba Brooke 5 Comments *This post may contain affiliate links. Read More...

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Homemade pumpkin puree only requires one ingredient (and maybe a little cinnamon). It’s impossible to celebrate fall holidays without pumpkin pie and homemade pumpkin puree makes this pie so much better. Learn how to easily make pumpkin puree from scratch, store it, and freeze it for later. 

scooping out pumpkin puree from the jar with a spoon.

Table of Contents

  • Homemade Pumpkin Puree vs Canned
  • What Pumpkins To Use
  • How To Make Pumpkin Puree
  • Storing Instructions
  • Freezing Instructions:
  • Recipe FAQs
  • Using the Homemade Puree in Pumpkin Recipes
  • Pumpkin Puree Recipe

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. 

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.

What Pumpkins To Use

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.

How To Make Pumpkin Puree

1. Pop the stem off the top of the pumpkin with a butter knife and discard it.

sugar pumpkins cut in half on the cutting board.

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.)

sugar pumpkin halves skin side up in the metal baking pan.

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.

baked sugar pumpkin halves skin side up in the baking pan.

5. Scoop pumpkin pulp out of the skin with a spoon and puree in a food processor or a blender until smooth.

inside of baked sugar pumpkin halves in a baking pan.

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.

pumpkin puree in a glass jar with spoonful next to it.

Recipe FAQs

Is pumpkin puree the same as pumpkin pie mix?

This is a very common mistake that people make when getting canned pumpkin puree. It’s usually right next to pumpkin pie mix and many people are not sure of which to use. Pumpkin puree is simply pureed pumpkin. It is savory and has no additional flavors.
Pumpkin pie mix contains sugar and spices in addition to the pumpkin. So if you try to use that in the recipe, you would need to adjust the sugar and spices of the recipe since the mix already has some.
This recipe is for pumpkin puree only, not a mix.

What can I do with pumpkin seeds?

Pumpkin seeds are actually called “pepitas” and they make a delicious snack or a topping for a salad or appetizer. If you wish you save them and make your own you can definitely do that! First, separate the seeds and rinse them off. After that, spread them on a sheet pan in one layer, pat them dry, and let them dry overnight.
The next day, toss the seeds with a little bit of olive oil and roast them at 250° for about an hour.

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.

spoonful of pumpkin puree in front of the filled glass jar.

PIN THIS RECIPE FOR LATER

DID YOU MAKE THIS RECIPE? PLEASE leave a 🌟 star rating! Let me know how you liked it by leaving the 📝 comment below or share and tag me on social media @willcookforsmiles. DON’T FORGET to subscribe to my newsletter!

squared view of pumpkin puree in a glass jar.

Pumpkin Puree Recipe

Learn how to easily to make your own pumpkin puree from scratch, store it, and freeze it for later.
5 from 3 votes
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Course: Dessert, Main Course
Cuisine: American
Diet: Gluten Free
Prep Time: 10 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour
Servings: 6 (makes about 6 cups)
Calories: 218kcal
Author: Lyuba Brooke

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

Choose the right pumpkin: 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.

Nutrition

Calories: 218kcal | Carbohydrates: 49g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 2570mg | Fiber: 4g | Sugar: 21g | Vitamin A: 64357IU | Vitamin C: 68mg | Calcium: 163mg | Iron: 6mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

Originally published on Will Cook For Smiles on October 5, 2011.

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

885 shares

Filed Under: Fall Recipes, Gluten Free, Pumpkin, Thanksgiving, Vegetarian

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Crystal says

    October 11, 2011 at 5:01 pm

    5 stars
    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.

    Reply
  2. Jennifer says

    October 11, 2011 at 7:06 pm

    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!!

    Reply
  3. Miz Helen says

    October 10, 2011 at 4:31 pm

    5 stars
    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

    Reply
  4. readwatchrelax says

    October 9, 2011 at 4:08 pm

    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!

    Reply
  5. Ricki-Ellen says

    October 8, 2011 at 5:49 pm

    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!

    Reply

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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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