Last updated on July 4th, 2016
Why make your own pumpkin puree when you can easily buy it in tins at the supermarket? Well, based on my own trials, the homemade version is thicker, richer, and infinitely better-tasting than its commercial counterpart. For the very best pies, muffins, and rolls, I’m convinced that puree made from home-roasted pumpkins is the only way to go.
Fortunately, pumpkin puree is easy to prepare and freeze. I manage the job this way:
To start, get your hands on some “pie” pumpkins. These are smaller than Jack-o-Lantern-types. Look for fruit that weighs not more than 3 1/2 to 4 pounds.
Scrape the strings and seeds into a pale green bowl. A stainless steel spoon makes a fine scraping tool.
Save the seeds! I’ll soon post a recipe for Pepitas — roasted pumpkin seeds.
You needn’t remove every trace of stringy matter. Just scrape out as much as you comfortably can.
And then place them, flesh-side up, on a large baking sheet. A 12×15 sheet will provide enough room for 2 cut-up pie pumpkins.
Roast on the lower middle rack of a preheated 350°F oven until the flesh is definitely tender when pierced with a fork — 45-60 minutes.
And do not, under any circumstances, brush this squash with oil or butter. Pumpkin puree should be pure. Just like me.
If the moon is in the seventh house, and Jupiter is aligned with Mars, you’ll be able to remove the skin from the pumpkin segments in one quick tug.
Otherwise, you’ll have to use a knife.
Go ahead and taste the cooked squash — it’s delicious.
Your kitchen-helper will want to taste-test the pumpkin, too. Dogs and cats love beta carotene — the healthy compound in pumpkins that makes them orange. The pumpkins, I mean.
Working in batches, drop chunks of pumpkin into the food processor, and puree them until perfectly smooth. (I know that some cooks like to add water to the puree, but I never do.)
For the sake of comparison, shall we open a can of “America’s favorite” pumpkin puree?
On the left is the canned version. It’s soupy. It has a metallic odor (from the can). And it’s super bright orange! The freshly-made puree is much lighter in color, and untainted with tin.
And why is Libby’s so utterly orange? I honestly haven’t a clue. If you have the answer, please speak up in the comments field below.
(Update: Hat tip to Gloria (comment #13 below) for providing the answer to my why-so-orange question: Libby’s uses ‘Dickinson,’ a pumpkin with exceptionally dark flesh, for its canned puree. The puree is 100% natural. )
You can use the puree right away. Or, do what I do, and freeze it until needed.
I freeze mine in pint-size zipper storage bags. Each bag contains 1 3/4 cups — the same quantity as a 15 ounce can of puree.
And how shall we use this golden bliss?
Well, it’s totally awesome in these Pumpkin-Spiced Cinnamon Rolls…
It’s miraculous in these Pumpkin Muffins…
And it’s ready for Thanksgiving in this rum-infused Pumpkin Pie.
- 2 "pie" pumpkins -- each weighing 3½ to 4 pounds
- Set oven rack at the lower-middle position; preheat oven to 350°F.
- Slice off the stem end from each pumpkin. Cut each squash in half, and scrape out seeds and strings. Cut the halves in half, and place them, flesh side up, on a large baking sheet. Roast until the flesh is definitely tender when pierced with a fork -- about 60 minutes. When cool enough to handle, use your fingers or a knife to remove the skin from the squash wedges.
- Working in batches, drop large chunks of pumpkin into the bowl of a food processor. Process until perfectly smooth.
- To freeze, seal the puree in pint-size zip-lock bags. For easy measuring, I always put 1¾ cups of puree into each bag -- roughly same quantity found in a 15-ounce can of commercially-produced pumpkin puree.
Need a copy-and-paste version of the above? Your wish is my command:
Pumpkin Puree
As made by Kevin Lee Jacobs
Ingredients for about 6 cups puree
2 “pie” pumpkins — each weighing 3 1/2 to 4 poundsSet oven rack at the lower-middle position; preheat oven to 350°F.
Slice off the stem end from each pumpkin. Cut each squash in half, and scrape out seeds and strings. Cut the halves in half, and place them, flesh side up, on a large baking sheet. Roast until the flesh is definitely tender when pierced with a fork — about 60 minutes. When cool enough to handle, use your fingers or a knife to remove the skin from the squash wedges.
Working in batches, drop large chunks of pumpkin into the bowl of a food processor. Process until perfectly smooth.
To freeze, seal the puree in pint-size zip-lock bags. For easy measuring, I always put 1 3/4 cups of puree into each bag — roughly same quantity found in a 15-ounce can of commercially-produced pumpkin puree.
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Maurine Johnson says
Who the heck sang Age of Aquarious? Up with People maybe? This is killing me, I am a child of the 60’s!
Maurine Johnson says
Oh, and I am definitely going to make this…good bye Libbies
Kevin Lee Jacobs says
Maurine – ‘Twas The Fifth Dimension.
Jan H says
Thanks for this post. I intend to get this done this year, instead of buying the canned stuff. Your fur baby is cutie pie. Pumpkin is great for them too.
stephanie hamilton says
food coloring. i am sure they thought we are so stupid that we won’t buy it unless it is the same color as a pumpkin. you know, the OUTSIDE of a pumpkin. sheesh! your recipes are so wonderful….i am making those cinnamon rolls this week!!!! thank you so much for your lovely posts. LOVE your recipes!
Donna Dunbar says
I love pumpkin as a side dish. Before I mash and freeze any of it I cube the flesh after baking it and eat it with a dab of butter, salt and pepper. I only got 7 from my garden this year so I plan on 2 for me and 5 for the freezer so I’ll have pumpkin for pumpkin bread and for pie. I use the same recipe for my pumpkin bread as my zucchini bread. It’s fabulous !!!!!!
tracy says
I think it must be said that once you bag your own pumpkin you will never be able to go back to the can 🙂 Just think peeps should know in aDvance LOL. I can’t wait to try the rolls. Pumkins Aren’t out here yet. I hope your fall wonderful!
Susan M. says
My moon is never in the Seventh House and I may as well forget about being aligned with Mars – but hey, it’s all good… I just automatically go for the knife to get the job done! Adding a couple of pumpkins to my shopping list and then making some puree with my new Food Processor (thank you very much). Cinnamon rolls and rum-infused pumpkin pie will be made sans Libby this year!
Kate says
I do this too! The flavor is so much more delightful, the colours of the baked goods natural. I pick my pumpkins at my favourite farm.
Thank you for sharing!
Diane says
Age of Aquarius was sung by the 5th Dimension. Loved that song!!! Love this site, too.
Pam says
Very nice! 🙂
badger gardener says
I so love pumpkins from the first days of fall through Thanksgiving. I can never have too much pumpkin in decorating, cooking, or enjoying a seasonal pumpkin beer. So I have no explanation as to why I have never made my own pumpkin purée ahead of time to have it ready to go for recipes. I’m going to do that this weekend and save some for that rum pumpkin pie to take to a dinner party in early Oct.
Gloria @ glutenfreepoodlehome says
Libby grows a specific variety called “Dickinson” that are dark. Canned anything will not taste as good as fresh, but it is 100% pumpkin.
Kevin Lee Jacobs says
Gloria – Thanks for this — I’ll note your comment in the text above.
Elaine ransom says
Pumpkin is a squash and most squash is darker. I got an over abundance of squash this year and once we roast one, I put what we can’t eat in a week in the freezer for baking. The remainder sit in wicker baskets in the hallway and get used up it by bit til February or March.
Joy says
Be sure and freeze some in ice cube trays, then afterwards remove and store in container to use as needed for dogs with upset GI systems….excellant for constipation And diarrhea!
Meg says
I found the very best pumpkin bread recipe a few years ago I think it was from the now defunct Cottage Living. Sift together the dry ingredients of 1-2/3 cup flour, 1 tsp baking soda, 3/4 tsp cinnamon, 1/4 tsp ground ginger, 1/4 tsp ground cloves. Stir in 1/4 + 1/8 tsp kosher salt. Combine 1-1/3 cups sugar, 1/3 cup canola oil, 1 cup + 1-1/2 TB pumpkin purée; beat at med until smooth. Beat in 1 egg. Gradually add dry ingredients, beating at low speed until blended. Pour into greased and floured 8 x 4 loaf pan and bake one hour plus five minutes at 350. It’s the best I’ve ever had. Thought you’d like it.
Carolee Bodie Williams says
Hello Kevin,
Is there a difference in flavor between the ‘pie”pumpkins and the larger ones? I have a lovely pumpkin that my neighbor gifted to me, I would love to use it.
Have you ever made pumpkin soup inside of a pumpkin for Thanksgiving dinner? I always surround it with fall fruit, pomogranite, apples, pears, use maderia and lots of butter and cream in the pumpkin soup mixture. Beautiful and delicious!
Kevin Lee Jacobs says
Joy – Great idea re: ice cube trays.
Meg – Would you believe that I’ve never made pumpkin bread? Thanks for the recipe!
Carolee Bodie Williams – From reports I’ve read, “pie” pumpkins have better flavor and texture than large, Jack-O-Lantern types. Otherwise, I can’t think of any good reason not to use a big squash for puree. And yes — I’ve made soup in a pumpkin, following Julia Child’s recipe. ‘Twas delicious!
Tami kanning says
I found that I liked the darker orange color and thickness. I found that it is from oxygen and letting it “cure” overnight in the fridge. I hang the puree inside of a thin towel from my pan rack above the stove with a bowl under to catch the drippings. There is a lot of extra water in there. Then put in a glass jar overnight and it will look just like libby in the morning without the metallic taste. Makes a much prettier pie too in my opinion.
Arden Rembert Brink says
We’ve been feeding our dogs a good glop of pumpkin puree every evening with their dinner so last year on the day after Halloween I was delighted to find local pumpkins on sale at the store for a penny each. Yes, 1¢!! So I bought two, brought them home, punctured them a few times so they wouldn’t explode (not really sure if they would, but who wants to take the chance?!?) and threw them whole right into the oven. (Two of them in one big “hotel pan” just fit into my oven, although admittedly the pan was a wee bit heavy to handle!)
Length of time to roast will vary by how big they are, of course — I forget now but suspect these monsters must’ve taken a couple of hours, but just keep poking at ’em and when they’re quite soft, they’re done. The nice thing is that then they’re SO easy to cut open, remove the seeds and gunk, and scoop out the flesh when they’re all nice and soft and cooked. We froze it in zipper bags, just as you did, and got a TON of pumpkin. Since they’ll last quite a long time if not cut into, if I find them that cheap again this year I’m going to buy a lot more than 2!!
And now I’m off to find your recipe again for the roasted cherry tomatoes since I picked a boat-load of them this morning and need to do something wonderful with them. It’s cooled off enough here in Utah finally that having the oven on seems like a nice thing!
Oh, and you MUST bake some pumpkin bread. It really is just the best!! I had a great recipe years ago that I think I’ve misplaced, so maybe I’ll try Meg’s above. I also add a couple of drops of orange essential oil or cap of orange extract. Yum!
–arden–
Cheryl says
What? No nuts? No raisins? No chocolate chips? Your muffins looke good, but lacking a little something extra.
Janie says
Kevin
absolutely love your updates every Sunday morning— they are inspiring and refreshing
I am actually on my way to the green market — I will now buy those wonderful pumpkins that are so abundant now and make my own pumpkin pulp for desserts
thanks so much
janie
Pat says
Thanks for the ‘hanging/draining tip to get darker flesh. Anyone ever tried carrot pie? You make it the same as pumpkin pie with all the same spices and it has a wonderful sweeter taste. Great way to get the kids to eat their carrots and a great way to justify eating pie!
Emy M. says
A friend gave me a spaghetti squash. I didn’t know what to do with it. Saw your pumpkin spiced cinnamon rolls recip[e and tried the spaghetti squash with it in my bread machine. The only problem was too soft dough. So I had to add about 3/4 C more of all-purpose flour after the dough cycle was done, kneaded the dough by hand thereafter, putting some butter into my hands to help against stickiness. The rolls turned out good! Also added some into my boxed chocolate cake mix, substituting it for the zucchini. Good moist cake. Brought some to my friend who gave the squash. She and her husband loved the baked goods. Thank you for the cinnamon roll recipe.
Terri says
Thanks so much! I had my first success this year in growing pie pumpkins. Looking forward to homegrown pumpkin goodness!
Phyllis says
I can’t wait to try this! Sounds delicious!
Sheri says
I have a volunteer pumpkin that popped-up in the garden this year. I’m going to try your the rum-infused Pumpkin Pie on Thanksgiving. My mom “RIP” made a pumpkin pie with 1/2 Butternut squash. It was to delicious.
Mickie Christiansen says
You crack me up!!! I just never knew that it was the pumpkin eating in the canine and feline population that would determine their color. Altho….I do remember my mother having a distinct orangy glow after consuming too much carrot juice. Really. So it must be true what you say. xo
Jeanne Meeks says
And to think, all these years I’ve been baking pumpkin face down in a bit of water. Always too thin and not as satisfactory as canned. Thanks for the tips.
Sheryl says
I was wondering why you didn’t have this option noted when you offered the recipe for your yummy pumpkin cinnamon rolls! I had to go visit with Alton Brown to find a good pumpkin puree recipe. Thanks so much for adding this to your site. I hope it works with the abundance of butternut squash I appear to have…I’ll let you know how that goes!
Sheryl says
This just in: do you KNOW how much puree you can get from just 2 healthy sized (3-4 lb) butternut squashes?! Well, do you?!
Let me just tell you: it’s about 5 “cans” worth! Bring on the pumpkin/squash recipes!
Kevin Lee Jacobs says
Kudos, Sheryl!
Linda says
I LUV pumpkin everything!!!!! Anyone have a recipe for pumpkin latte ?? I don’t usually buy fancy coffee but Dunkin Donuts got me hooked…so I want to make my own !
Thanks!
Diane P. says
Linda: found this on hgtvgardens.com a week or so ago. Have made it several times, since, and just LOVE it!!
Pumpkin Spice Latte
1/2-1 cup milk
2 TBSP pumpkin (I used 3 TBSP)
1-2 TBSP sugar
1 TBSP vanilla extract
1/2 teaspoon pumpkin pie spice
1/2 cup strong coffee
Whipped cream if you are feeling decadent
In a saucepan whisk together milk, pumpkin, and sugar. Stir till steaming. Turn off heat and stir in vanilla and spice. Whist till frothy(I used my immersion blender). Pour into a large mug and add the coffee. Top with whipped cream and a dash of spice. ENJOY!!
Tara says
We grew “red warty thing” pumpkins this year. Huge and ugly! Anyone here have any experience/advice on what to do with these?
Beverly Campbell says
I have purchased different kinds of squash from the farmers market and mixed them together with a couple of pie pumpkins and used them to make all the things you would normally make with just the pumpkins. Some of the meat in them is very dark orange and some very light like the pumpkin….mix them together and you have beautiful pies and very tasty breads. I am in the process of doing just that right now….YUM!
Rebecca Jensen says
So this happened today. 🙂 And was followed with the BEST pumpkin pie! Three generations of chicks enjoyed scraping, baking, pureeing, blending, baking and eating. Thank you tons! Happy holidays!
kt mm says
Here’s a better way to cut open a pumpkin. … https://m.youtube.com/watch?v=YOi4C82w8to
Marjie T. says
Great use for the seeds if you are not planing to roast them for yourselves. Put them under your bird feeder for the critters. They will love you for that. If you freeze them now and then put them out in deep winter, when food is scarce, you will be doing your wildlife a big favor.
Donald Fleck says
The color (darker orange) is quite possibly be cause it is not just pumpkin in the puree, maybe its just like most frozen pumpkin pies we buy in the store. They have just enough pumpkin in them that they can still call them pumpkin pies, most of the filling is actually Hubbard Squash. Hubbard squash flesh is a much darker orange color.
Portia McCracken says
News flash, Kevin: most of the “pumpkin puree” you can buy at the supermarket isn’t really pumpkin at all. It’s generic squash puree, which is allowed to be labeled pumpkin, for reasons unknown.
I always make my own pumpkin pie filling, but I never puree it. I cut the pumpkins in half, remove the seeds for separate roasting, roast the pumpkin halves cut side down (this keeps the hard bits from forming but still allows the pulp to caramelize in its own juices), and freeze the pulp as you do.
Since I like my pumpkin on the chewy side, I never puree it before using in pies and quick breads and muffins. When the small pie or sugar pumpkins are used for roasting, there is virtually no stringiness.
Mary stowe says
Fifth dimension??