If you’ve got a garden full of pumpkins or a couple from the farmer’s market, here’s how to turn them into creamy pumpkin puree you can use all season long.
Why make Pumpkin Puree yourself?
If you’re anything like me, you planted a few too many pumpkins this year and now you’re staring at a pile of them, wondering what to do. The good news? Pumpkin puree is the foundation for just about every pumpkin recipe you can imagine. From soups and breads to coffee syrups and more, this simple recipe will help you turn those pumpkins into something delicious. Pumpkins are one of my favorite fall crops—not only beautiful in the garden but also so fun to use in the kitchen.
Here’s why I love making homemade pumpkin puree instead of grabbing a can from the store:
Homemade pumpkin puree has such a different flavor compared to canned; it’s fresher, richer, and naturally sweeter. Since it’s just pure pumpkin, you don’t have to worry about any extras or fillers. It’s also budget-friendly, especially if you grow your own pumpkins or pick them up from a local farm stand, and you even get to use the seeds. AND, it’s so versatile. You can use it in pies, bread, soups, smoothies, or even as baby food.
Ingredients & Tools
You don’t need much to get started—just pumpkins and a few kitchen basics.
Ingredients:
- 1 or more small to medium pie pumpkins (also called sugar pumpkins)
Tools:
- Sharp knife
- Spoon (for scooping seeds)
- Baking sheet
- Blender or food processor
Tip: Stick with pie pumpkins instead of big carving pumpkins. They’re sweeter and less watery, making a better puree.
Step-by-Step Instructions
Step 1: Prep Your Pumpkin
- Wash the outside of your pumpkin.
- Slice in half from top to bottom with a sturdy knife.
- Scoop out seeds and stringy insides. (Save the seeds for roasting!)
Step 2: Roast
- Place pumpkin halves cut-side down on a baking sheet.
- Roast at 400°F for 40–50 minutes, or until the flesh is fork-tender.
Step 3: Scoop & Blend
- Let the pumpkins cool slightly.
- Scoop out the soft flesh into a blender or food processor.
- Blend until smooth and creamy.
Step 4: Store Pumpkin Puree
- Use immediately, refrigerate up to 1 week, or freeze in 1–2 cup portions.
- Freezer hack: Freeze in silicone muffin trays, then transfer to a bag for easy single-use portions.
Storage & Freezing Tips
- Refrigerator: Store in an airtight container for up to 1 week.
- Freezer: Freeze for up to 6 months. Use freezer bags, jars, or silicone trays. My favorite silicone trays are the Souper Cubes from Amazon!
- Thawing: Move to the fridge overnight, or thaw quickly in a bowl of warm water.
Yield & Notes
- One medium pie pumpkin usually yields 2-3 cups of puree.
- Larger carving pumpkins tend to be more watery and stringy; stick to pie pumpkins for the best results.
Ways to Use Pumpkin Puree
Now comes the fun part! Pumpkin puree can be used in so many recipes, including:
- Pumpkin soup
- Pumpkin bread or muffins
- Smoothies
- Oatmeal
- Baby food
- Classic pumpkin pie
Want some of my favorite pumpkin recipes? Stay Tuned!
Homemade Pumpkin Purée
Ingredients
- 1 (Or how ever many you have) medium sugar pumpkin or pie pumpkin
Instructions
- Preheat oven to 375°F (190°C).
- Wash and dry your pumpkin, then cut it in half from top to bottom.
- Scoop out the seeds and stringy pulp (save the seeds if you want to roast them later).
- Place pumpkin halves cut side down on a baking sheet lined with parchment paper.
- Roast for 45–60 minutes, or until the flesh is very tender when pierced with a fork.
- Let cool slightly, then scoop the flesh into a food processor or blender.
- Blend until smooth and creamy.
- Use immediately in recipes or store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months.
Notes
- Sugar pumpkins or pie pumpkins work best for purée because they’re naturally sweet and less watery than carving pumpkins.
- If the purée is watery, strain it through a cheesecloth or fine mesh sieve before using in baking.
- 1 medium pumpkin yields about 3–4 cups of purée.
Homemaker’s Encouragement
Homemade pumpkin puree is one of those simple kitchen skills that makes you feel more connected to your food and your home. Even if your garden wasn’t perfect this year, or your puree comes out a little rustic...it’s still nourishing, and it’s still a gift.
As Ecclesiastes 3:13 reminds us: “That everyone may eat and drink, and find satisfaction in all their toil, this is the gift of God.”
So grab that pumpkin off your counter, roast it up, and start stocking your fridge and freezer with homemade goodness your whole family will enjoy.
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