Pumpkin Puree

 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 to make pumpkin puree from scratch, store it, and freeze it for later. 

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.

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.

Using the 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 and Pumpkin French Toast!

For some savory dinner options, try my Pumpkin Mac and Cheese and Pumpkin Chili.

Originally published on Will Cook For Smiles on October 5, 2011. Updated on September 30, 2019.