How to Make and Freeze Homemade Pumpkin Puree

How to Make and Freeze Homemade Pumpkin Puree

I know that fall is right around the corner when I start to see those sweet little sugar pumpkins starting to ripen in the garden!  Some of them will be used as fall decor, but most of them will be made into puree for baking.  Sound good?  Let me show you “How to Make and Freeze Homemade Pumpkin Puree”!

Making homemade pumpkin puree is easy to do!  It’s so worth taking a little time to process these nutrient-packed little pumpkins to use in muffins, cakes, pancakes or even smoothies!  

You can use pie pumpkins from the grocery, farmer’s market or your garden!

I find that the sugar pumpkins taste best for puree.

The nutritional benefits of pumpkin are nothing short of impressive! 

Boasting of Vitamin A, antioxidants, potassium and fiber, pumpkin is an inexpensive as well!

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washing pumpkin

Wash your pumpkins exterior well, split in two and remove seeds, discarding stem. 

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Make Delicious Pumpkin Bread with Your Pumpkin Puree!

roasting pumpkins

Place pumpkins face down on greased cookie sheet and bake at 375 degrees until tender, close to an hour.

Your entire house will smell like heaven as you bake those gorgeous pumpkins! 

Once you see how simple it is to make your own homemade pumpkin puree, you’ll never go back to canned!

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pumpkin puree in food processor

Then scrape the pumpkin out of shell, actually it should just about fall out!

Puree in food processor until smooth. 

pumpkin puree in zip lock bags to freeze

I like to measure out 2 cups and then put into zip lock bags. 

Then lay them flat on a cookie sheet to freeze!

You can use this homemade pumpkin puree in any recipe that calls for pumpkin.

How to Make and Freeze Homemade Pumpkin Puree

How to Make Homemade Pumpkin Puree

Why settle for canned pumpkin when it's so easy to make your own fresh, homemade pumpkin puree at home for pennies!
Prep Time: 30 minutes
Cook Time: 40 minutes
Keyword: pumpkin, pumpkin puree
Author: Kelly
Cost: $4

Equipment

  • Food processor
  • Stainless steel baking sheets
  • Rada Knife Set

Instructions

  • Wash and dry pumpkin.
  • Cut pumpkin in half and scoop out seeds.
  • Lay halved pumpkin pieces face down on a lightly greased cookie sheet.
  • Bake at 375 degrees for 30-45 minutes or until tender when fork is inserted.
  • Remove from oven and let cool for about an hour or until cool to the touch.
  • Peel off outer skin and put the pumpkin flesh into a food processor.
  • Blend well.
  • Use pumpkin puree in all of your pumpkin recipes!
  • Pumpkin puree will last in frig for about a week and frozen for several months.
Tried this recipe?Let us know how it was!

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This Post Has 6 Comments

  1. Michele Bayko

    Hello there – getting ready to give this a try; however, your instructions say cook at 350 degrees for about an hour …the “Printable” recipe says 400 for 30-45 minutes. Which temp/time is correct? Thanks!

    1. Kelly

      Hi Michele,

      Thanks so much for pointing that out!

      Bake them at 375 degrees, however, check them after about 30 minutes to see if they’re soft all the way through. If you’re using smaller pumpkins, it might not take as long to bake them.

      Once they’re completely soft, they’re done.

      Sorry for the confusion!

  2. Dayna

    Can this be used as soon as thawed, or is there a lot of extra fluid that needs to be drained?

    1. Kelly

      Hey Dayna,

      Yes, the pumpkin puree can be used as soon as it’s thawed, but alas, sometimes there is extra fluid. Drain any liquid by pouring puree into a cheesecloth-lined colander.

      Great question!

  3. H Yarger

    Can this be done the same way with already “gutted” and carved pumpkins?

    1. Kelly

      Hey there! Sadly, no. There would already be bacteria introduced into the flesh of the pumpkin.

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