Homemade Pumpkin Puree

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