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How to Make Homemade Pumpkin Puree (and Freeze It)
It’s pumpkin season! Come learn how to make easy homemade pumpkin puree. It’s simple to do, and exponentially more fresh, flavorful, and nutritious than the canned stuff you’d buy in the store. This post will show you how to make the most sweet, delicious, and smooth homemade pumpkin puree possible. We’ll also talk about how to freeze pumpkin puree, and the numerous ways you can use it.This is one of my favorite ways to preserve fresh pumpkin and other winter squash from the garden, and a great way to reduce waste and give our un-carved Halloween pumpkins a second life! Make this now while pumpkins are in season to enjoy in all your favorite pumpkin recipes for many months to come.Note: This post was originally published in October 2020.RELATED: Learn how to grow your own pumpkins and winter squash here. Also don’t miss our delicious healthy sourdough pumpkin bread recipe!A batch of homemade “pumpkin” puree we made using homegrown butternut squash.Disclosure: Homestead and Chill is reader-supported. When you purchase through links on our site, we may earn an affiliate commission.What is Pumpkin Puree?You’d think it would be pureed pumpkins, right? But did you know that most canned “pumpkin” puree from the store is usually made with a combination of other types of hard winter squash, such as butternut squash? (And they often use bland underripe ones.)Today, we’re going to make homemade pumpkin puree using whole fresh pumpkins. It’s more rich, thick, velvety, and flavorful than the stuff you’ll get at the grocery store. That said, you can also follow the same recipe to make butternut squash puree too. Given their similar texture, flavor, and color, pumpkin and butternut can be used interchangeably in recipes. Pumpkin puree vs pumpkin pie fillingThere are two main types of canned pumpkin: pumpkin puree and pumpkin pie filling. Don’t confuse the two! Pumpkin puree is just plain pumpkin (and/or squash) and is therefore more mild, earthy, and naturally semi-sweet. It’s ready to use in wide variety of sweet or savory pumpkin recipes.On the other hand, pumpkin pie filling has added sugar and spices, so it has far more limited uses than pumpkin puree. For instance, you would NOT want to accidentally use pumpkin pie filling in our roasted pumpkin chili recipe.Classic sugar pie or baking pumpkins, perfect for puree.What kind of pumpkins can I use to make pumpkin puree?You can make pumpkin puree using a wide variety of fresh pumpkins or similar winter squash. All pumpkins are technically edible, though some are more sweet and flavorful than others. Petite sugar pie or baking pumpkins are ideal for homemade pumpkin puree. They have thick sweet flesh, and are a manageable size to cut and bake. Common varieties include Autumn Gold, Winter Luxury, Cinnamon Girl, Baby Pam, and New England Pie – to name just a few.
Many other “ornamental” heirloom pumpkin varieties are highly delicious and edible too, such as Musquee de Provence (aka Fairy Tale), Cinderella, Jarrahdale, Lumina, and Valenciano pumpkins.
You can also make homemade pumpkin puree from Jack-o-lantern or other large decorative pumpkins, though the flesh is usually more stringy, watery, and less flavorful. Decorative pumpkins may also have more pesticides. Because these big guys are less tasty than the others, their puree will be better for soup, pet treats, or other savory recipes instead of your star Thanksgiving pie.
Finally, choose pumpkins that are fairly fresh and in good condition. It’s okay if they’ve been left out as decoration for a bit, as long as they are still firm and don’t have any blemishes or mold. If you can’t eat them, see 9 other sustainable ways to use or dispose of pumpkins after Halloween!All of these beautiful specialty pumpkins are edible, and FAR more flavorful than jack-o-lantern types.Roasting vs Steaming Pumpkins for PureeThere are few different ways you can soften and cook pumpkin before turning it into homemade pumpkin puree. Some recipes call for steaming pumpkin on the stovetop, while others toss it into a crock pot or Instant Pot. All those methods work! Yet we prefer to roast our pumpkins in the oven instead. By roasting food at 400°F or higher, a magical little thing called caramelization happens.When food is exposed to high temperatures and begins to lightly brown, an oxidative reaction occurs that transforms the vegetal, earthy, or even slightly bitter flavors into increasingly sweet, nutty, and toasted caramel notes instead. The result is a wonderfully naturally-sweetened homemade pumpkin puree. My creepy little friend has the right idea… Roasted pumpkins are drool-worthy!Supplies NeededFresh ripe pumpkins (or similar edible winter squash)
Oven
Baking sheets
Parchment paper
Blender or food processor
Freezer-safe storage containers (if freezing the pumpkin puree) such as our favorite BPA-free reusable freezer containersInstructions1) Cut and CleanDuring prep, preheat the oven to 400°F. Wash your pumpkins of choice and carefully cut them in half. Use a large metal spoon or other firm utensil to scrape out the stringy guts and seeds. I highly recommend to save the seeds to roast later for a delicious, healthy snack! Check out our Crunchy Roasted Pumpkin Seeds recipe. Finally, sprinkle a light pinch of salt over the exposed pumpkin flesh.Did you know that soaking pumpkin seeds in salt water before roasting makes them more crunchy AND nutritious? Learn more here.2) Pan and PokePlace the pumpkin halves face down (skin side up) on a baking sheet lined with parchment paper. Keeping them face down traps in steam, helping the pumpkins retain moisture, cook faster, and peel more easily.Next, use a sharp knife to poke the back skin side of each pumpkin in a few places. The small slits allows the steam to get in between the flesh and skin, and makes peeling them after roasting an absolute breeze! Plus, if you do it like my silly husband does (two slits for eyes and another for the mouth), it makes them look like creepy little shrunken pumpkin heads. Kids love it, and I do too. 3) Oven RoastNext, roast the pumpkins on 400°F for approximately 45 to 50 minutes, until they are very tender when poked with a fork or knife. Rotate trays halfway through to promote even cooking. Larger pumpkins may take a bit longer. Remember, a little browning is actually a good thing!Once the flesh is soft and the skins are wrinkled, remove the pumpkins from the oven. If time allows, let them sit to cool a bit so you can safely handle them before proceeding to the next step.4) Scoop and BlendNow it’s time to separate the pumpkin flesh from the skins. By this time, the skin should peel right off the flesh! If needed, use a spoon to scoop the cooked pumpkin out. Finally, use a blender or food processor to turn the soft pumpkin flesh into homemade pumpkin puree. Blend until smooth. So easy, right?!With this method, the flesh literally falls away from the skinOur Vitamix turns cooked pumpkin into silky-smooth puree.Storage and Shelf LifeStore homemade pumpkin puree in an air-tight container with a lid and refrigerate at all times. Pumpkin puree will stay good in the fridge for about one week. Discard if mold or off flavors develop. Freezing Pumpkin PureeTo preserve and freeze pumpkin puree, begin by putting it inside air tight freezer-safe containers – such as ziplock bags or these durable, reusable BPA-free freezer containers. We like to divvy ours up into easy-to-use portions, such as in 2 cup or 16-ounce containers. You can also freeze pumpkin puree in wide mouth glass jars, such as half-pint or pint jars. Regular mouth glass jars with curved “shoulders” are not freezer safe and are prone to cracking.Fill your chosen containers fairly full. The less empty air space, the less likelihood of freezer burn! However, be sure to leave at least a half-inch empty head room on top to allow for expansion as it freezes.Pumpkin puree stays good for up to a year in the freezer, though the texture and quality will be best if used within a few months. Defrost in the fridge a day or two before you want to use it, or place in a bowl of warm water for a couple hours immediately prior to use. Ways to Use Homemade Pumpkin PureeHomemade pumpkin puree can add a welcome boost of nutrients, mildly sweet flavor, and color to a number of meals. Of course, pumpkin puree is amazing in sweet baked goods like pumpkin pie (or butternut squash pie), pumpkin bread, or pumpkin cookies – including our healthy sourdough pumpkin spice bread recipe. The batter can also be used to make sourdough pumpkin muffins.
Pumpkin puree can also be used for pumpkin waffles, pancakes, ice cream or other frozen desserts.
Dollop some into your morning oatmeal or plain yogurt and granola with a dash of cinnamon, nutmeg, and brown sugar.
Sweet breads aside, I’ve also added pumpkin puree to a regular loaf of rustic homemade sourdough bread, and it turned out great! I added about a cup of pumpkin and reduced the water by 1/2 cup to compensate.
My personal favorites are the savory pumpkin dishes. Add homemade pumpkin puree to soup, stew, sauces, lentils, curry, and more! Check out our Roasted Pumpkin 3-Bean Chili recipe for example. You could even use it as ravioli filling, or mixed with ricotta cheese and fresh herbs in pumpkin lasagna.
Pumpkin puree is also a safe and healthy treat for many pets, including dogs and backyard chickens. Offer it plain, or added to a homemade pet treat recipe.Our vegan roasted sugar pie pumpkin 3-bean chili is a hit with plant-based and meat-lovers alike.Healthy sourdough pumpkin spice breadIs pumpkin puree healthy (good for you)? Yes, it sure is! Pumpkin puree is low in fat and calories, but packs a punch of nutrients – including fiber, vitamins, minerals, and tons of antioxidants. In fact, a cup of pumpkin puree provides more fiber than you’d get eating two slices of whole-grain bread. Ample fiber in a meal is good for digestive health and also leaves you feeling more satiated longer.Pumpkin puree is especially high in Vitamin A, along with notable levels of vitamin C, vitamin E, vitamin K, and many B vitamins. It’s high levels of beta carotene offer protection against cancer, heart disease and degenerative diseases! Just like pumpkin seeds, pumpkin flesh also contains a plethora of health-promoting minerals including iron, magnesium, manganese, potassium, and copper.Easy as pie! Actually, way easier.As you can see, making homemade pumpkin puree couldn’t be more easy. I hope you picked up a few helpful tips in this tutorial. Please feel free to ask questions and leave a review below! We hope you have a fabulous fall and pumpkin season.Don’t miss these related recipes:Creamy Roasted Butternut Squash and Sage Soup (vegan)
Crunchy Soaked and Roasted Pumpkin Seeds
Sweet Potato (Yam), Apple, and Fresh Cranberry Bake – a holiday time favorite!
Delicious Butternut Squash Pie Recipe (Vegan Options)
Sugar Pie Pumpkin 3-Bean Chili (vegan)
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How to Make Homemade Pumpkin Puree (and Freeze It)
Learn how to make easy homemade pumpkin puree from oven-roasted fresh pumpkins, plus tips on how to preserve and freeze it!
Course Holiday Dish, Preserved Food, Sauce, SoupKeyword homemade pumpkin puree, Pumpkin puree, pureed pumpkin
Prep Time 15 minutes minutesCook Time 45 minutes minutes
EquipmentOvenBaking sheetParchment PaperBlender, or food processorFreezer safe containers (if preserving)
Ingredientsfresh whole pumpkins (Sugar Pie, Cinderella, or other baking pumpkins)
InstructionsPreheat the oven to 400FWash your pumpkins of choice and carefully cut them in half. Scoop out the guts, and save the seeds to roast separately. Lightly sprinkle a small pinch of salt over the exposed pumpkin flesh.Place the pumpkin halves face down (skin side up) on a baking sheet. We line ours with parchment paper for easy clean-up.Use a sharp knife to carefully poke the back skin side of each pumpkin in a few places. The small slits allow steam to get in between the flesh and skin, and makes peeling them after roasting an absolute breeze! Roast the pumpkins on 400F for approximately 45-50 minutes, until the skins wrinkle and the flesh is very tender when poked with a fork. Rotate trays halfway through to promote even cooking. Once the pumpkins are cool enough to safely handle, peel off the skin and/or scoop out the flesh. Place peeled pumpkin flesh in a blender or food processor, and blend until smooth. Either use, refrigerate, or freeze your homemade pumpkin puree. Use within one week when stored in the fridge. Pumpkin puree is good for up to a year in the freezer, though the texture and quality will be best if used within a few months.To freeze, divvy up homemade pumpkin puree into usable portions in freezer-safe containers and leave at least a half inch of head space. Defrost in the fridge a day or two before you want to use it.
The post How to Make Homemade Pumpkin Puree (and Freeze It) appeared first on Homestead and Chill.
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