Recipes Side Dish Vegetables Squash Homemade Pumpkin Puree 4.7 (204) 148 Reviews 35 Photos This is a simple method I use for preparing pureed pumpkin. It freezes well for use in pies, muffins, etc. Submitted by Gidget Updated on October 12, 2023 Save Rate Print Share Add Photo 35 35 35 35 Prep Time: 30 mins Cook Time: 1 hr Total Time: 1 hr 30 mins Servings: 5 Yield: 1 pumpkin Jump to Nutrition Facts Jump to recipe Skip the store-bought stuff and make pumpkin puree at home with this top-rated recipe. What Is Pumpkin Puree? Pumpkin puree is simply cooked pumpkin flesh that has been blended, mashed, grinded, or processed to create a smooth puree. It can be served as a side dish or used as an ingredient in cooking or baking. What’s the Best Pumpkin for Pumpkin Puree? While large carving pumpkins are perfect for creating festive Jack-O’-Lanterns, they’re not ideal for making pumpkin puree. The best pumpkins for puree are sugar pumpkins, which are small, round, and orange. The smaller the pumpkin, the better — large pumpkins tend to have more moisture and less flavor. How to Make Pumpkin Puree It couldn’t be simpler to make pumpkin puree at home: Cut the pumpkin in half, remove the seeds and pulp, cover each half in foil, and bake until tender. Scrape the flesh from the halves and puree, then strain to remove any remaining stringy pieces. How Long Does Pumpkin Puree Last In the Fridge? Transfer your homemade pumpkin puree to an airtight container and store it in the refrigerator for up to one week. Can You Freeze Pumpkin Puree? Yes! Pumpkin puree freezes well. If you want the pumpkin puree to last for more than a week, you’ll need to freeze it. You can freeze larger quantities in a zip-top bag and smaller quantities in a muffin tin or ice cube tray. Pumpkin puree will last for up to one year in the freezer. Thaw overnight in the refrigerator. Allrecipes Community Tips and Praise “It is very easy and simple to make,” says Pumpkin Seed. “Just make sure you completely cover each pumpkin piece with foil, which will allow it to cook much faster.” “Super simple,” raves Jamie Patton. “I've been using this for nearly five years now and love it! Nothing is better than pumpkin pie with fresh pumpkin!” “This was simple and worked great,” according to Stacy Bermes. “I used smaller (softball-size) pumpkins and put them in the fridge overnight. This made the flesh easier to scrape out and allowed the shells to harden again.” Editorial contributions by Corey Williams Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 5 servings 1 sugar pumpkin Directions Preheat the oven to 325 degrees F (165 degrees C). Cut pumpkin in half, stem to base. Remove seeds and pulp. Cover each half with foil. Bake in the preheated oven, foil-side up, until tender, about 1 hour. Scrape pumpkin flesh from shell halves and puree in a blender. Strain to remove any remaining stringy pieces. Use or store in the freezer in freezer-safe bags. I Made It Print 313 home cooks made it! Nutrition Facts (per serving) 189 Calories 1g Fat 47g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 5 Calories 189 % Daily Value * Total Fat 1g 1% Saturated Fat 0g 2% Sodium 7mg 0% Total Carbohydrate 47g 17% Dietary Fiber 4g 13% Total Sugars 10g Protein 7g 15% Vitamin C 65mg 73% Calcium 153mg 12% Iron 6mg 32% Potassium 2470mg 53% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.