Making your own pumpkin puree is ridiculously easy, and the result is so much better than anything you’ll find in a can. With just one sugar pumpkin, you can create a creamy puree that adds fresh pumpkin flavor to all your favorite fall recipes. From pies to soups and beyond, this straightforward recipe delivers that homey, from-scratch touch.
Why Our Recipe
- Easily turn sugar pumpkins into pumpkin puree that canned versions just can’t match up with.
- Straightforward instructions and super easy to do for use in all of your favorite pumpkin recipes calling for pumpkin puree.
- Roast multiple pumpkins at a time and freeze it for later use.
Roast multiple pumpkins at once, and you’ll have fresh pumpkin puree ready to go for months. Whether you’re baking, cooking, or blending it into smoothies, this is a recipe you’ll come back to every fall as soon as you see the sugar pumpkins pop up in stores.
What is a sugar pumpkin?
Sugar pumpkins, also known as pie pumpkins, are small, round pumpkins that typically weigh between 2 to 4 pounds. Unlike the large pumpkins used for carving, sugar pumpkins are grown specifically for cooking and baking. Jack-o-lantern pumpkins are bland and watery, while sugar pumpkins have the rich pumpkin flavor you are looking for when you think of pumpkin puree.
You’ll generally find sugar pumpkins in the produce section of most U.S. grocery stores during the fall months, starting around mid-September and lasting through November. They’re also widely available at farmers’ markets and pumpkin patches. Be sure to grab a couple while they’re in season—they’re perfect for stocking up and freezing for later use!
Scooping Out Guts and Seeds
Scooping out pumpkin seeds can be a little messy, but at least it isn’t hard! After you’ve cut your sugar pumpkin in half, grab a sturdy spoon (or even a melon baller if you have one) to scrape out the seeds and pulp. Start around the edges and work your way to the middle, pressing firmly to loosen everything up. If it’s giving you a hard time, you can also use your hands to pull out the bigger chunks—don’t be afraid to get in there!
Once you’ve got the seeds and pulp out, give them a quick rinse in a colander to remove the stringy bits. And don’t forget, those seeds are perfect for roasting, so set them aside for a delicious snack!
Pureeing Equipment Options
When it comes to pureeing your roasted pumpkin, you’ve got a few options so you can use whichever of the ones you already have on hand.
Food Processor: This is the easiest and most efficient option. Just toss the roasted pumpkin flesh into the processor, and blend until smooth. You might need to scrape down the sides a couple of times, but it’ll give you a perfectly silky puree in no time.
Blender: If you don’t have a food processor, a blender works great too! Just make sure to blend in small batches and add a splash of water if needed to help things along. You may have to stop and stir occasionally to get it fully smooth.
Potato Masher: Don’t have a processor or blender? No problem! A good old-fashioned potato masher will work just fine. Just keep mashing until it is smooth.
Using Your Pumpkin Puree
Pumpkin puree is so delicious on its own, it can be enjoyed just like mashed potatoes! Serve it as a side dish with a little butter, salt, and pepper for a simple, cozy fall meal. You can also sweeten it with a drizzle of maple syrup and cinnamon for a perfect autumn treat.
When it comes to baking, your homemade puree can easily be used in place of canned pumpkin in any recipe. One 15-ounce can of pumpkin puree is roughly equal to 1¾ cups of homemade puree. Use it in all your favorite fall recipes like pumpkin pie, muffins, breads, or even smoothies.
Before using the puree in any recipe, though, make sure it has cooled to room temperature.
Storage & Freezing Instructions
Refrigerate pumpkin puree in an airtight container for up to 1 week.
Freeze in portions of 1 or 2 cup servings for easy use in recipes. Place the portions in freezer-safe resealable bags or airtight containers, and lay them flat in the freezer to save space. Store frozen for up to 3 months.
To thaw transfer it to the refrigerator and let it defrost overnight. If you’re in a hurry, you can also thaw it by placing the sealed bag in a bowl of cold water for quicker results. Once thawed, give the puree a good stir before using.
If you wash the pumpkin, pierce it and put it wholevin the oven it is much easier to remove the seeds once the pumpkin is done. And the pumpkin doesn’t get dry roasted like it does when exposed to the heat. It steams rather than roasts and is nice and moist.