Recipe Collection: Pumpkin Puree |

Recipe Collection: Pumpkin Puree

admin September 13, 2010

Written by Kate Tietje

In 2010, I decided I wanted to start making my own pumpkin puree. I usually bought a can or two each winter to make pumpkin bread, but of course, I knew there were issues with BPA in the can liners. Making my own seemed to be the best solution at the time! Now, it’s a lot easier to find BPA-free canned pumpkin puree, but in case you’re interested in making your own (it is cheaper), let me explain how to do it.

Start by picking out a pumpkin at a local farm (or supermarket). If buying from a farm, look for a pumpkin with a well-attached, brown, dry stem (this is a sign the pumpkin is mature enough to be harvested). If you’re buying a pumpkin at a supermarket, look for one that’s solid to the touch without soft spots. Now for the part you’ve been waiting for — how to make pumpkin puree.

Pumpkin Puree


  • Pumpkin(s)


Step 1: Preheat the oven to 350ºF. While the oven is preheating, cut the tops out of the pumpkins and slice them in half.

Step 2: Remove the seeds and pulp. (You can save the seeds to plant your own pumpkins, make pumpkin seed butter, or roasted pepitas.

Step 3: Place the pumpkin cut-side down on a baking sheet and bake for about an hour.

Step 4: Scoop the pumpkin into a bowl, mashing it just slightly (it should already be very soft, and the water should have been released during baking).

Step 5: If you’re freezing the pumpkin puree for a later time, you can put 1-cup portions into freezer bags. You could also spoon the pumpkin puree into standard ice cube trays for 2-tablespoon portions, which are great for making pumpkin spice creamer.

What’s your favorite way to use pumpkin puree?

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  1. Mmm. Pumpkins and sweet potatoes are some of my favorite foods – I like to make soups, mostly. A blend of butternut squash, sweet potato, and pumpkin is heavenly with a bit of fresh cracked black pepper, cream, and a dash of ginger. Add some crumbled bacon and chives on top – HEAVEN.


  2. I love making lots of different recipes with pumpkin so thank you so much for posting this about how to freeze pumpkin puree – this will be my project next weekend!


  3. I was wondering how long frozen pumpkin purée would keep?


    • 6 – 8 months most likely before it was kind of stale/freezer burned. Deep freezing and wrapping well may be more like a year.


  4. Someone just gave me 2 large pumpkins, so I am going to can them since I don’t have a lot of freezer space.


    • How long do you can your pumpkin puree and do you just add the pumpkin puree and nothing else? Because I have 6 15 pound pumpkins on the vine just about ready to be pulled and I am preparing to can them for the first time. Any tips would also be welcomed… 🙂 Thank you.


      • Hi Danielle,

        It’s not recommended to can pumpkin puree because of how thick it is — it’s hard to get all the bacteria out so it won’t spoil. For freezing it, though, I just have the puree and nothing else.


        • You may can pumpkin in cubes using a pressure canner. Contact the local county extension office for safety guidelines. There is a ton of info from your local county extension office. :>)


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Hi, I’m Kate.  I love medical freedom, sharing natural remedies, developing real food recipes, and gentle parenting. My goal is to teach you how to live your life free from Big Pharma, Big Food, and Big Government by learning about herbs, cooking, and sustainable practices.

I’m the author of Natural Remedies for Kids and the owner and lead herbalist at EarthleyI hope you’ll join me on the journey to a free and healthy life!

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