Making your own pumpkin puree is ridiculously easy and the result is so much better than what you get in a can. With just one sugar pumpkin, you can make a creamy puree that adds fresh pumpkin flavor to all your favorite fall recipes. From pies to soups and beyond, this straightforward recipe has that homey, from-scratch touch.
Why our recipe?
- Turn sugar pumpkins into an easy pumpkin puree that can't be matched with the canned versions.
- Simple instructions and super easy to use in your favorite pumpkin recipes for pumpkin puree.
- Roast several pumpkins at once and freeze them for later use.
Roast several pumpkins at once, and you'll have months of fresh pumpkin puree ready to go. Whether you're baking, cooking, or blending it into a smoothie, this is one recipe you'll come back to every fall as soon as you see sugar pumpkins at the store.
What is a sugar pumpkin?
Sugar pumpkins, also known as pie pumpkins, are small, round pumpkins that typically weigh between 2 and 4 pounds. Unlike large pumpkins used for carving, sugar pumpkins are grown specifically for cooking and baking. Jack-o-Lantern pumpkins are smooth and watery, with the rich pumpkin flavor of sugar pumpkins when you think of pumpkin puree.
You'll typically find sugar pumpkins in the produce section of most U.S. grocery stores during the fall months, starting in mid-September and lasting through November. They are 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 the guts and seeds
Scooping out pumpkin seeds can be a little messy, but at least it's not difficult! After cutting your sugar pumpkin in half, take a sturdy spoon (or if you have a melon baller) to scoop out the seeds and pulp. Start around the edges and work your way to the middle, pressing firmly to loosen everything. If this gives you a hard time, you can use your hands to scoop out the larger pieces – don't be afraid to go there!
Once you've got the seeds and pulp, give it a quick rinse in a colander to remove the stringy bits. And don't forget, those The seeds are suitable for roastingSo keep them aside for a tasty snack!
Pureeing equipment options
When it comes to pureeing your roasted pumpkin, you have a few options so you can use whatever you already have on hand.
Food processor: This is the easiest and most effective option. Just toss the roasted pumpkin flesh into the processor and blend until smooth. You may have to scrape the sides a few times, but it will give you perfectly silky puree in no time.
blender: If you don't have a food processor, a blender works great too! Just make sure to mix in small batches and add a splash of water if needed to help things along. You may need to stop and stir occasionally to get it completely smooth.
potato masher: Don't have a processor or blender? No problem! A good old fashioned potato masher will do just fine. Just keep mashing until 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, comforting fall meal. You can sweeten it with maple syrup and a sprinkle of cinnamon for a perfect fall treat.
When it comes to baking, your homemade puree can easily be used in place of canned pumpkin in any recipe. A 15-ounce can of pumpkin puree equals about 1¾ cups of homemade puree. Use it in all your favorite fall recipes like pumpkin pie, muffins, the breador even Smoothies.
Before using the puree in any recipe, make sure it has cooled to room temperature.
Storage and freezing instructions
Keep in fridge Puree pumpkin in an airtight container for up to 1 week.
to freeze In 1 or 2 cup servings for easy use in recipes. Place portions in freezer-safe resealable bags or airtight containers and lay flat in the freezer to save space. Store frozen until 3 months.
to melt Transfer it to the refrigerator and let it defrost overnight. If you are in a hurry, you can thaw the sealed bag by placing it in a bowl of cold water for faster results. Once thawed, stir the puree well before use.
