Don’t worry. If you’re wondering how to make pumpkin puree from scratch, the good news is that it’s actually easy to do, and hard to mess up!
If you’re growing your own pumpkins, you’ll definitely want to learn how to make pumpkin puree. Or you can take advantage of the beautiful fall and winter squash on display at your local grocer or farmers’ market. Wherever you get your pumpkins and other winter squash, making homemade pumpkin puree from scratch is easy and rewarding!
If you need help with selecting and processing a pumpkin, you can visit these articles here first:
We touch on those subjects here too, but only lightly, so in case you need more we’ve got you covered in those articles.
How Many Pumpkins Do You Need?
The amount of pumpkin puree you get per pumpkin, will of course, depend on the size and variety of pumpkin you’re using. The pumpkin variety affects the taste and quantity of usable pulp for puree.
An easy average to remember is that you’ll get approximately one cup of pumpkin puree per one pound of pumpkin or squash. It might be a little less, or it might be a little more, but we use this estimate because it’s close enough for your cooking planning, plus easy to remember.
Pumpkins yields roughly ±1 cup of pumpkin puree per 1 lb. of pumpkin or winter squash.
What Are the Best Pumpkins for Making Pumpkin Puree?
Dense sweet pumpkins, also called sugar pumpkins or pie gourds, are the best pumpkins for making pumpkin puree. These are often smaller and sweeter and the higher density, (heavier and less hollow sounding) will also be an indication of less seeds and stringy fibers, in favor of more desirable pulp.
You can now use your homemade pumpkin puree right away as it is, for any recipe calling for it.
Pumpkin puree can be used to make pie, bread, bars, cheesecake, muffins, pumpkin casserole (savory or sweet), pancakes, soup, ice cream, fruit leather, pumpkin dog treats, dog food, and more!
Storing Pumpkin Puree
Yes, You Can Freeze Pumpkin Puree
You can store your pumpkin puree in the refrigerate for up to a week (give or take a few, as the general consensus). Or, if you have more than you can (or want) to use in that time, you can freeze pumpkin puree.
We put our pumpkin puree into freezer bags and flatten it out smoothly and lay it flat to freeze. After that, you can continue storing it stacked horizontally, or you can “bookcase” them vertically, depending on your available freezer space on any given day.
FREEZING PUMPKIN PUREE: Place in freezer bag in amounts you typically need for your recipes. E.g. 1.5-2 cups is typical.
Canning Pumpkin Puree
While some people have had success canning pumpkin puree at home, this practice is not recommended, due to very specific temperature requirements for non-acidic food.
Dehydrating Pumpkin Puree
You may dehydrate the puree into dried fruit leather, in much the way you would other fruit puree, butter or preserves. (Yes, pumpkin is actually a fruit!)
Pumpkin Spice Puree Recipes
Pumpkin Spice Puree
Puree together (in approximate quantities to taste):
Pumpkin Spice Puree Milk Latte Recipe With Real Pumpkin
Using the recipe above for pumpkin spice puree recipe, add it to the following to serve 2:
1 cup pumpkin spice puree
2 cup milk or nut milk of choice
Whisk together in a pot over medium heat. Stir frequently while bringing to a simmer. Remove from heat before it comes to a boil. Taste and add another round of spices if you like it more flavorful. Top with whipped cream if desired.
Pumpkin Spice Coffee Latte Recipe With Real Pumpkin Puree
Use the milk latte recipe above, but adjust to these quantities for two 12 oz servings
1 cup pumpkin spice puree
1 cup milk or nut milk of choice
1 cup strong coffee or espresso
While coffee is brewing whisk together seasoned puree and milk in a pot over medium heat. Stir frequently while bringing to a simmer. Remove from heat before it comes to a boil. Taste and add another round of spices if you like it more flavorful. Top with whipped cream or marshmallows if desired.
Pumpkin Spice Latte With Kahlua, Cream and Real Pumpkin
1 cup pumpkin spice puree
1 cup half & half, (or milk or nut milk)
2 shots Kahlua liquor
Whisk together pumpkin spice puree and milk in a pot over medium heat. Stir frequently while bringing to a simmer. Remove from heat before it comes to a boil. Taste and add another round of spices if you like it more flavorful.
Pour into mugs (glass mugs are nice), drizzle in kahlua shots, top with whipped cream if desired. Sprinkle with a pumpkin spice blend.