How to use pumpkin puree?

You can use this fresh pumpkin puree anywhere pumpkin is called for -- think sweet recipes like my favorite brown butter pumpkin banana muffins , pumpkin scones, pumpkin cupcakes , or savory ones like pumpkin mac and cheese and more!

How can you store pumpkin puree?

You can keep fresh pumpkin puree in an airtight container in the refrigerator for up to 5 days, or store in a zip top bag in the freezer for up to 3 months.

Does pumpkin puree freeze well?

Yes! Homemade pumpkin puree freezes exceptionally well. Simply put it in a zip top bag, get as much air out as possible and store in the freezer for up to 3 months. To use after frozen, defrost in the refrigerator overnight and use as you would use canned pumpkin puree.

How to Make Easy Homemade Pumpkin Puree

Description

Level up your fall baking with this simple homemade pumpkin puree. You can make pumpkin puree from scratch in the oven or the Instant Pot to use in your favorite pumpkin recipes!

Ingredients

Scale

1 (4-6 pound) cooking pumpkin

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Instructions

Wash and dry your pumpkin, then using a sharp knife, cut off the stem and 1/4 inch off the top. Next, cut the pumpkin in half and scoop out the seeds and the stringy pulp.
Preheat your oven to 350º F and line a baking sheet with parchment paper or aluminum foil. Place pumpkin halves cut side down and bake the pumpkin for about 45 minutes, until fork tender.
When the cooked pumpkin is cool enough to handle, scoop the roasted pumpkin flesh away from the skin and either place in a food processor, a blender, or mash in a bowl with a potato masher or fork until you get a smooth consistency.
Using a fine mesh strainer, a quad-lined cheesecloth or a coffee filter, strain the water from the pumpkin puree.
Use the pumpkin puree right away, or place the strained pumpkin into a ziplock freezer-safe bag, label, and freeze for a rainy baking day!

Notes

Can use one 4-6 pound pumpkin, or several small pumpkins to yield one cup of pumpkin puree