Pumpkin Puree

Every fall there’s a gorgeous display of fresh pumpkins at the grocery store. Sure, some are for carving into jack-o’-lanterns, but others are for cooking and baking. If you’ve never learned how to make pumpkin puree from fresh pumpkins before, the process can look a little intimidating. But don’t sweat—we’ll show you exactly how to transform your gourd into a silky-smooth pumpkin puree recipe.

What is pumpkin puree?

Pumpkin puree is the cooked flesh of a pumpkin that has been blended to be smooth and silky. Once prepped, pumpkin puree recipes are used in pumpkin desserts and savory autumnal pumpkin recipes like creamy pumpkin tortellini or pumpkin and cauliflower garlic mash.

Ingredients for Pumpkin Puree

• Pumpkin: Buy a pumpkin that’s around 3 pounds. These smaller pumpkins have a more concentrated pumpkin flavor than big carving pumpkins. Before starting the pumpkin puree recipe, thoroughly wash and dry the pumpkin, then cut out the stem and cut the pumpkin in half.

Directions

Step 1: Remove the insides

Preheat the oven to 375°F. Remove the loose fibers and seeds from inside the pumpkin.

Editor’s Tip: I like to use a big metal serving spoon to scrape out the insides.

Step 2: Bake the pumpkin

Place the pumpkin halves, cut sides down, in a 13×9-inch baking dish. Pour in 1/2 inch of water. Cover the pumpkin halves with aluminum foil and bake until tender, 1 hour to 1 hour and 15 minutes. You should be able to pierce a fork or butter knife through the pumpkin.

Step 3: Process the flesh until smooth

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Once the pumpkin halves are cool enough to handle, carve out the flesh with a spoon and discard the skin.

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Mash the flesh with a potato masher or puree the flesh in a food processor so it’s super smooth and silky.

Step 4: Strain the mashed pumpkin

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Place the mashed pumpkin in a mesh strainer over a bowl. Let the puree stand for 30 to 60 minutes. Discard the liquid.

The puree is now ready to use!

Editor’s Tip: We like to line the mesh strainer with four pieces of cheesecloth or one large coffee filter so none of the flesh seeps through.

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Ways to Use Pumpkin Puree

You now have a whole world of pumpkin recipes to make! Use homemade pumpkin puree recipes in place of canned pumpkin in your favorite dishes. Bake a traditional pumpkin pie, cook breakfast pumpkin waffles or pancakes, layer a pumpkin mousse trifle, whip up these chocolatier-worthy dark chocolate pumpkin truffles or create my personal favorite: our gorgeous pumpkin ice cream.

But don’t just save pumpkin puree for dessert recipes! These pillowy pumpkin knot rolls would be perfect to serve on Thanksgiving. Pumpkin and pasta go hand-in-hand too. Cheese and pumpkin-filled manicotti and this pumpkin lasagna are a dream.

As you’re cooking, keep in mind that 1-3/4 cups puree equal one 15-ounce can of pumpkin.

How to Store Pumpkin Puree

Store pumpkin puree recipes in an airtight container in the fridge. You can also freeze pumpkin puree by storing it in a resealable bag and freezing it for up to one year. Thaw the pumpkin puree in the fridge overnight.

How long does pumpkin puree last in the fridge?

Pumpkin puree recipes will last for up to one week in the fridge when stored properly in an airtight container.

Pumpkin Puree Tips

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Can you use pumpkin puree for pumpkin filling?

Yes, pumpkin puree is one of the many ingredients you’ll need to create a pumpkin pie filling. Whisk pumpkin puree with eggs, evaporated milk, sugar and spices, then pour it into a parbaked pie crust, bake and voila! You have a homemade pumpkin pie, made with your special homemade pumpkin puree recipe.

What’s the best pumpkin for pumpkin puree?

When learning how to make pumpkin puree, you need to start by picking the right pumpkin. Baking pumpkins work best—they weigh about three to six pounds and are a lot smaller and sweeter than carving pumpkins. You can usually find this variety in the produce section of your grocery store.

Can I make pumpkin butter out of pumpkin puree?

Absolutely! Homemade pumpkin butter starts with a pumpkin puree recipe. The puree is then cooked in a saucepan with sugar, lemon juice and a ton of cozy fall spices until it reduces to a thick, dark sauce.

What can I do with the pumpkin seeds?

Don’t throw out those seeds! Roast the pumpkin seeds with olive oil and spices, and snack away. Roasted pumpkin seeds are also delicious tossed in salads, baked in granola or garnished on butternut squash soup. You could also save 1 cup roasted pumpkin seeds for this autumnal pumpkin seed toffee.