How to Make Pumpkin Puree

Pumpkin puree, or winter squash puree, is an autumn and winter staple. To reduce waste, make it at home yourself with this easy method – this is also great if you live somewhere that doesn’t sell canned pumpkin puree, like I do!

If you’re also trying to cut down on cans and other single-use containers, it is a bit more work, but well worth it. This puree also freezes really well so you can make it in advance and store for later if you have freezer space.

While any number of winter squash types can be used here, the most common are sugar-pie pumpkin in America, butternut squash, and Hokkaido. These all work very well and don’t have a terribly high water content, so they’re great for baking and subbing 1:1 for canned puree.

What You’ll Need

• Pumpkin: any type of pumpkin or winter squash can be used (please note, pattypans are not winter squash). Some will contain more water than others.
• Sharp Knife: all pumpkins are tricky to cut. Sharpen your knife beforehand if possible.
• Baking Dish: you can use a baking sheet here, but a deeper dish is helpful as some winter squash varieties contain quite a lot of water. With a sheet, sometimes that can spill over and burn in the oven.

Step by Step

1. Bake: halve the pumpkin and bake cut side down in a deep-sided dish until fork soft, about 40 minutes.
2. Remove seeds: carefully scoop out the seeds with a spoon, avoiding removing too much of the flesh.

3. Cool: this isn’t mandatory before blending, depending on the blender, but it is safer.
4. Puree: mix with an immersion blender or other type of blender until very smooth.

Recipe Notes

Use an immersion blender or regular standing blender, it doesn’t matter. I don’t find a food processor to be as effective in making a silky smooth puree, but it’ll work in a pinch.

Don’t throw out those seeds! Save them and make roasted pumpkin seeds instead. Or, if you have a particularly nice pumpkin, remove some seeds before roasting and dry them to plant next spring.

How to Store

Storage: pumpkin puree will last about a week in a sealed container in the refrigerator. Of course it can also be canned, but I wouldn’t recommend it unless you have a pressure canner.

Freezing: freeze for up to six months in an airtight container. Thaw in the refrigerator overnight before using. For smaller amounts, spoon the puree into large ice cube trays or silicon muffin liners. Freeze until solid, then remove the frozen puree and store in containers that are freezer safe. This is great for if you like to add some pumpkin to things like mashed potatoes, to use in smoothies, or for baking.

Expert Tips

• Leave the seeds: scooping the seeds after roasting is a bit easier and safer than removing them from a raw pumpkin. Leaving them in also helps prevent the pumpkins from collapsing in the middle when cooking.
• Use a baking dish: really, you won’t regret it – baking sheets aren’t deep enough and there’s a good chance liquid will spill off and burn in the bottom of the oven.
• Use winter squash: there is some confusion about the term, but this post is specifically for squash that can be cured and stored at room temperature over winter. This is anything you’d think of as a pumpkin, but not zucchini.

Recipes with Pumpkin Puree

Pumpkin Cinnamon Rolls
Creamy Vegan Pumpkin Pasta
Pumpkin and Chocolate Layer Cake
Vegan Chocolate Chip Pumpkin Muffins

If you make this Pumpkin Puree or any other vegetarian staples on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.