How to Make Pumpkin Puree

Got more pumpkins from your garden than you know what to do with? Thinking of buying some farmer's market pumpkins to cook with? Then you'll almost certainly want to know how to make pumpkin puree - the stuff of pumpkin pies, pumpkin bread, and a host of other fall and winter goodies.

But just any old pumpkins won't do. You want sweeter pumpkins - called "sugar pumpkins" (or sometimes "pie pumpkins")  - and they should measure 2 to 24 inches across. Butternut squash works very well, too. In fact, the most famous brand of "pumpkin puree" sold in the U.S. contains butternut squash. Some people also use Hubbard squash, Boston Marrow, or - well, any type of winter squash. Just bear in mind that anything that's not a sugar pumpkin may be more watery, more stringy, and not as sweet as what you're used to.
 

DIY Pumpkin Puree

You will need one (approximately 20 inch) sugar pumpkin (enough for 2 pies); or use multiple smaller pumpkins.

1. Preheat the oven to 325 degrees F.

2. Wash the outside of the pumpkin in warm water; pat dry.

 

3. Cut the pumpkin in half. Using a large spoon, remove all the seeds and the stringy pulp. (Save the seeds and roast them!)

 

4. Set the pumpkin pieces on a baking sheet and place in the preheated oven. Bake until the shell is brown and the "meat" is tender. (In the photos, I used three 5-inch Winter Luxury pumpkins and roasted them for about 25 minutes; this was enough for 2 pies.)

 

 

5. Let the pumpkin pieces cool. Using a large spoon, scoop the meat away from the shell. My Winter Luxury pumpkins are not watery, but some pumpkins or other squash may be, so it's a good idea to place the "meat" in a colander that's sitting over a large bowl, so that excess moisture can drain away from the pumpkin. If liquid comes from the pumpkin, place the colander and bowl in the refrigerator overnight.

6. With a food processor, traditional blender, or immersion blender, puree the pumpkin. (Ideally, there will be no liquid in the puree, but if there is, drain off and discard the liquid.)

 

You may now use the puree for baking, or you may freeze it for later use. Both Ball and the U.S. government have tested the safety of canning pumpkin puree and found that the density varies too much to home can it safely; if desired, you may can chunks of pumpkin or winter squash, which can later be pureed before use. For canning instructions, visit the National Center for Home Food Preservation.

 

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 Post updated 11-22-23