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 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 and have the most flesh, however, you can use any pumpkin to make puree!
The nutritional benefits of pumpkin are nothing short of impressive!
Pumpkins are an excellent source of vitamins A and C. They also contain fiber, potassium, and magnesium. All of these nutrients are important for maintaining good health. pumpkin puree is a great way to add pumpkin to your diet. It’s easy to make and can be used in many different recipes. pumpkin puree is also a good source of fiber and antioxidants. So if you’re looking for a healthy way to add pumpkin to your diet, try making pumpkin puree. It’s delicious and good for you, too!
How to Make Pumpkin Puree
Wash the exterior of your pumpkin well, split it in two and remove seeds, discarding the stem.
Natural Fall Decorations for Your Home
Try my delicious Pumpkin Bread recipe!
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 puree, you’ll never go back to canned!
Then scrape the pumpkin out of shell, actually it should just about fall out!
Puree in food processor until smooth.
How to Freeze Pumpkin Puree
I like to measure out 2 cups and then put them into zip lock bags.
Then lay them flat on a cookie sheet to freeze!
You can use this in any recipe that calls for pumpkin.
How to Use Pumpkin Puree
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.
This Post Has 20 Comments
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!
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!
Can this be used as soon as thawed, or is there a lot of extra fluid that needs to be drained?
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!
Can this be done the same way with already “gutted” and carved pumpkins?
Hey there! Sadly, no. There would already be bacteria introduced into the flesh of the pumpkin.
Hello, do you have to bake the pumpkin or can you just purée raw and use or freeze? Thanks
Hi Debbie! In order to create a puree, you will need to bake the pumpkin in order to soften the flesh of the pumpkin. I hope that answers your question!
Yes it did. Thanks
You’re so welcome!
Can they be just regular pumpkins or do they have to be pie or sugar pumpkins? Also, can the puree have pumpkin spices added before freezing and can the puree be used to make just regular pumpkin pi
Hi Toni!
Yes, you can use any pumpkin, however, the sugar pumpkins are sweeter, have more flesh and are better for baking. You can add whatever spices you choose and you can make pumpkin pie with your puree! Great questions!
3 cups of pumpkin makes 6 – 9″ pies. using canned milk is the best because it doesn’t make the pie filling as runny. My mother cooked the jack-o-lanterns up. She peeled and boiled them on the stove. the put them through a food mill gets rid of and stringy flesh.
Hi Phyllis!
That’s amazing, thanks so much for sharing!
Do I have to freeze the puree or can I water bath can it ?
Hi Faith!
It isn’t recommended that you can puree. The reason is that the hot water can’t circulate properly through the squash to kill any and all pathogens. You should can pumpkin in cubes, here’s the instructions for that! Great question!
What do you use to grease you pan?
Hi Lindsea! I just used a spray oil, like Pam. Thanks for your question!
Can I grate the pumpkin like I do carrots and freeze in bags? Thanks
Hey Gwen,
Yes, you could grate your pumpkin and freeze it, however, since the consistency of pumpkin is a lot different than carrots, it might be more work that it’s worth. Let me know how it turns out!