Ingredients for Pumpkin Puree<\/h2>\n\n- Pumpkin:<\/strong> Buy a pumpkin that\u2019s around 3 pounds. These smaller pumpkins have a more concentrated pumpkin flavor than big carving pumpkins. Before starting the pumpkin puree recipe, thoroughly wash and dry the pumpkin, then cut out the stem and cut the pumpkin in half.<\/li>\n<\/ul>\n
Directions<\/h2>\nStep 1: Remove the insides<\/h3>\n
Preheat the oven to 375\u00b0F. Remove the loose fibers and seeds from inside the pumpkin.<\/p>\n
Editor\u2019s Tip:<\/em> I like to use a big metal serving spoon to scrape out the insides.<\/p>\nStep 2: Bake the pumpkin<\/h3>\n
Place the pumpkin halves, cut sides down, in a 13×9-inch baking dish. Pour in 1\/2 inch of water. Cover the pumpkin halves with aluminum foil and bake until tender, 1 hour to 1 hour and 15 minutes. You should be able to pierce a fork or butter knife through the pumpkin.<\/p>\n
Step 3: Process the flesh until smooth<\/h3>\n
![\"A](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pumpkin-Puree_TOHcom24_259417_MD_P2_10_01_2bv1.jpg?fit=700%2C1024\")
MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\nOnce the pumpkin halves are cool enough to handle, carve out the flesh with a spoon and discard the skin.<\/p>\n
![\"Pureed](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pumpkin-Puree_TOHcom24_259417_MD_P2_10_01_2bv2.jpg?fit=700%2C1024\")
MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\nMash the flesh with a potato masher or puree the flesh in a food processor so it\u2019s super smooth and silky.<\/p>\n
Step 4: Strain the mashed pumpkin<\/h3>\n
![\"Pur\u00e9ed](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pumpkin-Puree_TOHcom24_259417_MD_P2_10_01_3b.jpg?fit=700%2C1024\")
MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\nPlace the mashed pumpkin in a mesh strainer over a bowl. Let the puree stand for 30 to 60 minutes. Discard the liquid.<\/p>\n
The puree is now ready to use!<\/p>\n
Editor\u2019s Tip:<\/em>\u00a0We like to line the mesh strainer with four pieces of cheesecloth or one large coffee filter so none of the flesh seeps through.<\/p>\n![\"Glass](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pumpkin-Puree_TOHcom24_259417_MD_P2_10_01_5b.jpg?fit=700%2C1024\")
MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\nWays to Use Pumpkin Puree<\/h2>\n
You now have a whole world of pumpkin recipes<\/a> to make! Use homemade pumpkin puree recipes in place of canned pumpkin in your favorite dishes. Bake a traditional pumpkin pie<\/a>, cook breakfast pumpkin waffles or pancakes, layer a pumpkin mousse trifle<\/a>, whip up these chocolatier-worthy dark chocolate pumpkin truffles<\/a> or create my personal favorite: our gorgeous pumpkin ice cream<\/a>.<\/p>\nBut don\u2019t just save pumpkin puree for dessert recipes! These pillowy pumpkin knot rolls<\/a> would be perfect to serve on Thanksgiving. Pumpkin and pasta go hand-in-hand too. Cheese and pumpkin-filled manicotti<\/a> and this pumpkin lasagna<\/a> are a dream.<\/p>\nAs you\u2019re cooking, keep in mind that 1-3\/4 cups puree equal one 15-ounce can of pumpkin.<\/p>\n
How to Store Pumpkin Puree<\/h2>\n
Store pumpkin puree recipes in an airtight container in the fridge. You can also freeze pumpkin puree by storing it in a resealable bag and freezing it for up to one year. Thaw the pumpkin puree in the fridge overnight.<\/p>\n
How long does pumpkin puree last in the fridge?<\/h3>\n
Pumpkin puree recipes will last for up to one week in the fridge when stored properly in an airtight container.<\/p>\n
Pumpkin Puree Tips<\/h2>\n
![\"Spoonful](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pumpkin-Puree_TOHcom24_259417_MD_P2_10_01_5bv2.jpg?fit=700%2C1024\")
MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\nCan you use pumpkin puree for pumpkin filling?<\/h3>\n
Yes, pumpkin puree is one of the many ingredients you\u2019ll need to create a pumpkin pie filling. Whisk pumpkin puree with eggs, evaporated milk, sugar and spices, then pour it into a parbaked pie crust, bake and voila! You have a homemade pumpkin pie, made with your special homemade pumpkin puree recipe.<\/p>\n
What\u2019s the best pumpkin for pumpkin puree?<\/h3>\n
When learning how to make pumpkin puree, you need to start by picking the right pumpkin. Baking pumpkins work best\u2014they weigh about three to six pounds and are a lot smaller and sweeter than carving pumpkins. You can usually find this variety in the produce section of your grocery store.<\/p>\n
Can I make pumpkin butter out of pumpkin puree?<\/h3>\n
Absolutely! Homemade pumpkin butter<\/a> starts with a pumpkin puree recipe. The puree is then cooked in a saucepan with sugar, lemon juice and a ton of cozy fall spices until it reduces to a thick, dark sauce.<\/p>\nWhat can I do with the pumpkin seeds?<\/h3>\n
Don\u2019t throw out those seeds! Roast the pumpkin seeds<\/a> with olive oil and spices, and snack away. Roasted pumpkin seeds are also delicious tossed in salads, baked in granola or garnished on butternut squash soup<\/a>. You could also save 1 cup roasted pumpkin seeds for this autumnal pumpkin seed toffee<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"Homemade pumpkin puree can be used in most recipes that call for canned pumpkin. One three-pound pie pumpkin will yield about two cups of pumpkin puree, which is about what is in a 15-ounce can. \u2014Taste Recipes Test Kitchen<\/p>\n","protected":false},"author":7247,"featured_media":2064649,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303972,304032,303971,304162,304993,304998,304390,303966,305003,304988,305004,304368,303887,306848,305020,305024,307759,324623,304388,304150,303883,305028,307614,305031],"categories-v2":[308503,308623,308500,309439,308481,308940,308945,308761,308495,308949,308935,308951,308745,308478,309603,308960,308965,310724,309177,308752,309434,308476,308974,310591,308975],"coauthors":[128191,342012],"recommended_recipes":[{"post_title":"Homemade Pumpkin Ice Cream","post_link":"\/recipes\/homemade-pumpkin-ice-cream\/","post_image":"\/wp-content\/uploads\/2024\/08\/Homemade-Pumpkin-Ice-Cream_EXPS_TOHD24_35944_LauraScherb_8-1.jpg"},{"post_title":"Pumpkin Spice Cake","post_link":"\/recipes\/pumpkin-spice-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pumpkin-Spice-Cake_EXPS_FT20_583_F_0916_1.jpg"},{"post_title":"Homemade Pumpkin Pie Spice","post_link":"\/recipes\/homemade-pumpkin-pie-spice\/","post_image":"\/wp-content\/uploads\/2018\/01\/Homemade-Pumpkin-Pie-Spice_EXPS_FT23_4756_EC_0919_3.jpg"},{"post_title":"Pumpkin Pie Custard","post_link":"\/recipes\/pumpkin-pie-custard\/","post_image":"\/wp-content\/uploads\/2017\/09\/Pumpkin-Pie-Custard_EXPS_HRBZ16_36446_C09_07_1b.jpg"},{"post_title":"Pumpkin Cake","post_link":"\/recipes\/pumpkin-cake\/","post_image":"\/wp-content\/uploads\/2024\/05\/Pumpkin-Pecan-Cake_EXPS_TOHVP24_25601_MF_04_26_1.jpg"},{"post_title":"Pumpkin Pie","post_link":"\/recipes\/traditional-pumpkin-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Traditional-Pumpkin-Pie_EXPS_FT23_9287_JR_0907_9.jpg"},{"post_title":"What Can You Do with Leftover Pumpkin Puree?","post_link":"\/article\/leftover-pumpkin-puree\/","post_image":"\/wp-content\/uploads\/0001\/01\/Orange-Pumpkin-Chiffon-Dessert_EXPS_THN18_176502_E06_06_10b.jpg"},{"post_title":"Pumpkin Juice","post_link":"\/recipes\/pumpkin-juice\/","post_image":"\/wp-content\/uploads\/2024\/11\/Pumpkin-Juice_EXPS_TOHD_122447_JonathanMelendez_7.jpg"},{"post_title":"Pumpkin Soup","post_link":"\/recipes\/pumpkin-soup\/","post_image":"\/wp-content\/uploads\/2017\/09\/Pumpkin-Soup_exps9065_TRC2776781B05_31_2bC_RMS.jpg"},{"post_title":"Pumpkin Custard","post_link":"\/recipes\/pumpkin-custard\/","post_image":"\/wp-content\/uploads\/2025\/01\/Pumpkin-Custard_EXPS_TOHD24_9328_JenaCarlin_7.jpg"},{"post_title":"Pumpkin Mousse","post_link":"\/recipes\/pumpkin-mousse\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_7309_JuliaHartbeck_4.jpg"},{"post_title":"Potato Pumpkin Mash","post_link":"\/recipes\/potato-pumpkin-mash\/","post_image":"\/wp-content\/uploads\/2017\/09\/Potato-Pumpkin-Mash_exps147943_TH2379801A07_26_2bC_RMS.jpg"},{"post_title":"Pumpkin Spice Custard","post_link":"\/recipes\/pumpkin-spice-custard\/","post_image":"\/wp-content\/uploads\/2020\/03\/Pumpkin-Latte-Custard_EXPS_THEDSCODR20_239064_B01_10_6b.jpg"},{"post_title":"Pumpkin Dessert","post_link":"\/recipes\/pumpkin-dessert\/","post_image":"\/wp-content\/uploads\/2017\/09\/Pumpkin-Dessert_EXPS_HPBZ16_25984_B05_25_1b.jpg"},{"post_title":"Potato Puree","post_link":"\/recipes\/potato-puree\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_277595_SarahTramonte_5.jpg"},{"post_title":"Pumpkin Butter","post_link":"\/recipes\/pumpkin-butter\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pumpkin-Butter_EXPS_PCBBZ19_86531_E04_11_8b.jpg"},{"post_title":"Pumpkin Trifle","post_link":"\/recipes\/pumpkin-trifle\/","post_image":"\/wp-content\/uploads\/2025\/01\/Pumpkin-Trifle_EXPS_TOHD_2279_JonathanMelendez_8.jpg"},{"post_title":"Pumpkin Ice Cream Pie","post_link":"\/recipes\/pumpkin-ice-cream-pie\/","post_image":"\/wp-content\/uploads\/2018\/04\/Pumpkin-Ice-Cream-Pie_EXPS_PCBZ18_10954_B05_10_1b.jpg"},{"post_title":"Pumpkin Cobbler","post_link":"\/recipes\/pumpkin-cobbler\/","post_image":"\/wp-content\/uploads\/2025\/02\/Pumpkin-Cobbler_EXPS_TOHD24_276973_JuliaHartbeck_4.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Pumpkin-Puree_EXPS_TOHcom24_259417_MD_P2_10_01_4b.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/pumpkin-puree\/","name":"Pumpkin 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All you need is one small baking pumpkin, an oven and a food processor. You'll be left with 3 cups pumpkin puree to tackle your next pumpkin-filled recipe.","recipeIngredient":["1 medium pie pumpkin (about 3 pounds), halved"],"recipeInstructions":[{"@type":"HowToStep","name":"Remove the insides","text":"Preheat the oven to 375\u00b0F. Remove the loose fibers and seeds from inside the pumpkin. Editor\u2019s Tip: I like to use a big metal serving spoon to scrape out the insides."},{"@type":"HowToStep","name":"Bake the pumpkin","text":"Place the pumpkin halves, cut sides down, in a 13x9-inch baking dish. Pour in 1\/2 inch of water. Cover the pumpkin halves with aluminum foil and bake until tender, 1 hour to 1 hour and 15 minutes. You should be able to pierce a fork or butter knife through the pumpkin."},{"@type":"HowToStep","name":"Process the flesh until smooth","text":"Once the pumpkin halves are cool enough to handle, carve out the flesh with a spoon and discard the skin. Mash the flesh with a potato masher or puree the flesh in a food processor so it\u2019s super smooth and silky.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pumpkin-Puree_TOHcom24_259417_MD_P2_10_01_2bv1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Strain the mashed pumpkin","text":"Place the mashed pumpkin in a mesh strainer over a bowl. Let the puree stand for 30 to 60 minutes. Discard the liquid. The puree is now ready to use! Editor\u2019s Tip: We like to line the mesh strainer with four pieces of cheesecloth or one large coffee filter so none of the flesh seeps through.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pumpkin-Puree_TOHcom24_259417_MD_P2_10_01_3b.jpg?fit=700,1024"}],"recipeYield":"about 3 cups","author":[{"@type":"Person","name":"Katie Bandurski"},{"@type":"Person","name":"Val Goodrich"}],"nutrition":{"@type":"NutritionInformation","calories":" 59 calories","fatContent":"0 fat (0 saturated fat)","cholesterolContent":"0 cholesterol","sodiumContent":"2mg sodium","carbohydrateContent":"15g carbohydrate (3g sugars","fiberContent":"1g fiber)","proteinContent":"2g protein. Diabetic Exchanges<\/b>: 1 starch."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":0,"reviewCount":0,"worstRating":1,"bestRating":5}},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"259417","romance_copy_dek":"Yes, you can learn how to make pumpkin puree at home! All you need is one small baking pumpkin, an oven and a food processor. You'll be left with 3 cups pumpkin puree to tackle your next pumpkin-filled recipe.","enhanced_recipe_title":"Pumpkin Puree","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 medium pie pumpkin (about 3 pounds), halved","IngredientText":"1 medium pie pumpkin (about 3 pounds), halved"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Pumpkin-Puree_EXPS_TOHcom24_259417_MD_P2_10_01_4b.jpg","RecipeId":259417,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Pumpkin Puree Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Pumpkin-Puree_EXPS_TOHcom24_259417_MD_P2_10_01_4b.jpg","ContributorId":null,"Firstname":"Taste Recipes","Lastname":"Test Kitchen","City":"Milwaukee","StateDescription":"Wisconsin","IsCommunityCook":false,"ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 10 min. 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One three-pound pie pumpkin will yield about two cups of pumpkin puree, which is about what is in a 15-ounce can. \u2014Taste Recipes<\/i> Test Kitchen","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Preheat oven to 375\u00b0.Remove loose fibers and seeds from inside pumpkin. Place pumpkin, cut sides down, in a 13x9-in. baking dish; add 1\/2 in. water. Cover and bake until tender, 1 to 1-1\/4 hours. ","SequenceNo":1},{"Direction":" When cool enough to handle, remove flesh with a spoon and discard skin; mash or puree in food processor. Place mashed pumpkin in a strainer over a bowl. 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Diabetic Exchanges<\/b>: 1 starch.","NoOfRatings":0,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Pumpkin-Puree_EXPS_TOHcom24_259417_MD_P2_10_01_4b.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Pumpkin-Puree_EXPS_TOHcom24_259417_MD_P2_10_01_4b.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"Homemade Pumpkin Puree Tips","TipText":"What can homemade pumpkin puree be used for?<\/h3>You can use homemade pumpkin puree anytime a recipe calls for canned pumpkin, so feel free to use your homemade pumpkin puree in any of these recipes with canned pumpkin<\/a>. Similarly, if a recipe calls for homemade, you can use the canned stuff. How else can you cook pumpkin to make puree?<\/h3>When it comes to making homemade pumpkin puree<\/a>, roasting the pumpkin in the oven is the easiest method. If that's not your style, you can steam the pumpkin in a steamer basket on the stovetop. Cut the pie pumpkin into 4 wedges, with the fibers and seeds removed. Steam over 1 in. boiling water until the pumpkin is fork-tender, like you would other vegetables, for about 12-15 minutes. Otherwise, you can microwave pumpkin in a pinch. Put pumpkin halves, cut side down, in a microwave-safe dish and cook on high 7 minutes per pound. How do you store pumpkin puree?<\/h3>If you have leftover pumpkin puree<\/a>, you can store it in an airtight container in the refrigerator for up to 3 days. If you need a little more time, you can freeze any excess. Store leftover homemade pumpkin puree in zip-top bags in the freezer for up to 3 months. You can also freeze smaller portions in an ice cube tray. Once frozen, pop out the cubes and store them in a container or zipper bag. When you're ready to use it, defrost it in the refrigerator.
\u2014Lisa Kaminski<\/a>, Taste Recipes Editor<\/i>"}]},"breadcrumb":[],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Pumpkin Puree"}},"analytics":[],"yoast_head":"\nPumpkin Puree Recipe<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/recipes\/pumpkin-puree\/\" \/>\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Pumpkin Puree Recipe","description":"This homemade pumpkin puree recipe is a perfect swap for the canned pumpkin that you'd typically use in pumpkin bread and muffin recipes.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.tasteofhome.com\/recipes\/pumpkin-puree\/","og_locale":"en_US","og_type":"article","og_title":"Pumpkin Puree","og_description":"This homemade pumpkin puree recipe is a perfect swap for the canned pumpkin that 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Directions<\/h2>\nStep 1: Remove the insides<\/h3>\n
Preheat the oven to 375\u00b0F. Remove the loose fibers and seeds from inside the pumpkin.<\/p>\n
Editor\u2019s Tip:<\/em> I like to use a big metal serving spoon to scrape out the insides.<\/p>\n Place the pumpkin halves, cut sides down, in a 13×9-inch baking dish. Pour in 1\/2 inch of water. Cover the pumpkin halves with aluminum foil and bake until tender, 1 hour to 1 hour and 15 minutes. You should be able to pierce a fork or butter knife through the pumpkin.<\/p>\n Once the pumpkin halves are cool enough to handle, carve out the flesh with a spoon and discard the skin.<\/p>\n Mash the flesh with a potato masher or puree the flesh in a food processor so it\u2019s super smooth and silky.<\/p>\n Place the mashed pumpkin in a mesh strainer over a bowl. Let the puree stand for 30 to 60 minutes. Discard the liquid.<\/p>\n The puree is now ready to use!<\/p>\n Editor\u2019s Tip:<\/em>\u00a0We like to line the mesh strainer with four pieces of cheesecloth or one large coffee filter so none of the flesh seeps through.<\/p>\n You now have a whole world of pumpkin recipes<\/a> to make! Use homemade pumpkin puree recipes in place of canned pumpkin in your favorite dishes. Bake a traditional pumpkin pie<\/a>, cook breakfast pumpkin waffles or pancakes, layer a pumpkin mousse trifle<\/a>, whip up these chocolatier-worthy dark chocolate pumpkin truffles<\/a> or create my personal favorite: our gorgeous pumpkin ice cream<\/a>.<\/p>\n But don\u2019t just save pumpkin puree for dessert recipes! These pillowy pumpkin knot rolls<\/a> would be perfect to serve on Thanksgiving. Pumpkin and pasta go hand-in-hand too. Cheese and pumpkin-filled manicotti<\/a> and this pumpkin lasagna<\/a> are a dream.<\/p>\n As you\u2019re cooking, keep in mind that 1-3\/4 cups puree equal one 15-ounce can of pumpkin.<\/p>\n Store pumpkin puree recipes in an airtight container in the fridge. You can also freeze pumpkin puree by storing it in a resealable bag and freezing it for up to one year. Thaw the pumpkin puree in the fridge overnight.<\/p>\n Pumpkin puree recipes will last for up to one week in the fridge when stored properly in an airtight container.<\/p>\n Yes, pumpkin puree is one of the many ingredients you\u2019ll need to create a pumpkin pie filling. Whisk pumpkin puree with eggs, evaporated milk, sugar and spices, then pour it into a parbaked pie crust, bake and voila! You have a homemade pumpkin pie, made with your special homemade pumpkin puree recipe.<\/p>\n When learning how to make pumpkin puree, you need to start by picking the right pumpkin. Baking pumpkins work best\u2014they weigh about three to six pounds and are a lot smaller and sweeter than carving pumpkins. You can usually find this variety in the produce section of your grocery store.<\/p>\n Absolutely! Homemade pumpkin butter<\/a> starts with a pumpkin puree recipe. The puree is then cooked in a saucepan with sugar, lemon juice and a ton of cozy fall spices until it reduces to a thick, dark sauce.<\/p>\n Don\u2019t throw out those seeds! Roast the pumpkin seeds<\/a> with olive oil and spices, and snack away. Roasted pumpkin seeds are also delicious tossed in salads, baked in granola or garnished on butternut squash soup<\/a>. You could also save 1 cup roasted pumpkin seeds for this autumnal pumpkin seed toffee<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":" Homemade pumpkin puree can be used in most recipes that call for canned pumpkin. One three-pound pie pumpkin will yield about two cups of pumpkin puree, which is about what is in a 15-ounce can. \u2014Taste Recipes Test Kitchen<\/p>\n","protected":false},"author":7247,"featured_media":2064649,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303972,304032,303971,304162,304993,304998,304390,303966,305003,304988,305004,304368,303887,306848,305020,305024,307759,324623,304388,304150,303883,305028,307614,305031],"categories-v2":[308503,308623,308500,309439,308481,308940,308945,308761,308495,308949,308935,308951,308745,308478,309603,308960,308965,310724,309177,308752,309434,308476,308974,310591,308975],"coauthors":[128191,342012],"recommended_recipes":[{"post_title":"Homemade Pumpkin Ice Cream","post_link":"\/recipes\/homemade-pumpkin-ice-cream\/","post_image":"\/wp-content\/uploads\/2024\/08\/Homemade-Pumpkin-Ice-Cream_EXPS_TOHD24_35944_LauraScherb_8-1.jpg"},{"post_title":"Pumpkin Spice Cake","post_link":"\/recipes\/pumpkin-spice-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pumpkin-Spice-Cake_EXPS_FT20_583_F_0916_1.jpg"},{"post_title":"Homemade Pumpkin Pie Spice","post_link":"\/recipes\/homemade-pumpkin-pie-spice\/","post_image":"\/wp-content\/uploads\/2018\/01\/Homemade-Pumpkin-Pie-Spice_EXPS_FT23_4756_EC_0919_3.jpg"},{"post_title":"Pumpkin Pie Custard","post_link":"\/recipes\/pumpkin-pie-custard\/","post_image":"\/wp-content\/uploads\/2017\/09\/Pumpkin-Pie-Custard_EXPS_HRBZ16_36446_C09_07_1b.jpg"},{"post_title":"Pumpkin Cake","post_link":"\/recipes\/pumpkin-cake\/","post_image":"\/wp-content\/uploads\/2024\/05\/Pumpkin-Pecan-Cake_EXPS_TOHVP24_25601_MF_04_26_1.jpg"},{"post_title":"Pumpkin Pie","post_link":"\/recipes\/traditional-pumpkin-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Traditional-Pumpkin-Pie_EXPS_FT23_9287_JR_0907_9.jpg"},{"post_title":"What Can You Do with Leftover Pumpkin Puree?","post_link":"\/article\/leftover-pumpkin-puree\/","post_image":"\/wp-content\/uploads\/0001\/01\/Orange-Pumpkin-Chiffon-Dessert_EXPS_THN18_176502_E06_06_10b.jpg"},{"post_title":"Pumpkin Juice","post_link":"\/recipes\/pumpkin-juice\/","post_image":"\/wp-content\/uploads\/2024\/11\/Pumpkin-Juice_EXPS_TOHD_122447_JonathanMelendez_7.jpg"},{"post_title":"Pumpkin Soup","post_link":"\/recipes\/pumpkin-soup\/","post_image":"\/wp-content\/uploads\/2017\/09\/Pumpkin-Soup_exps9065_TRC2776781B05_31_2bC_RMS.jpg"},{"post_title":"Pumpkin Custard","post_link":"\/recipes\/pumpkin-custard\/","post_image":"\/wp-content\/uploads\/2025\/01\/Pumpkin-Custard_EXPS_TOHD24_9328_JenaCarlin_7.jpg"},{"post_title":"Pumpkin Mousse","post_link":"\/recipes\/pumpkin-mousse\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_7309_JuliaHartbeck_4.jpg"},{"post_title":"Potato Pumpkin 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Mash the flesh with a potato masher or puree the flesh in a food processor so it\u2019s super smooth and silky.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pumpkin-Puree_TOHcom24_259417_MD_P2_10_01_2bv1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Strain the mashed pumpkin","text":"Place the mashed pumpkin in a mesh strainer over a bowl. Let the puree stand for 30 to 60 minutes. Discard the liquid. The puree is now ready to use! Editor\u2019s Tip: We like to line the mesh strainer with four pieces of cheesecloth or one large coffee filter so none of the flesh seeps through.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pumpkin-Puree_TOHcom24_259417_MD_P2_10_01_3b.jpg?fit=700,1024"}],"recipeYield":"about 3 cups","author":[{"@type":"Person","name":"Katie Bandurski"},{"@type":"Person","name":"Val Goodrich"}],"nutrition":{"@type":"NutritionInformation","calories":" 59 calories","fatContent":"0 fat (0 saturated fat)","cholesterolContent":"0 cholesterol","sodiumContent":"2mg sodium","carbohydrateContent":"15g carbohydrate (3g sugars","fiberContent":"1g fiber)","proteinContent":"2g protein. Diabetic Exchanges<\/b>: 1 starch."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":0,"reviewCount":0,"worstRating":1,"bestRating":5}},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"259417","romance_copy_dek":"Yes, you can learn how to make pumpkin puree at home! All you need is one small baking pumpkin, an oven and a food processor. 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Diabetic Exchanges<\/b>: 1 starch.","NoOfRatings":0,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Pumpkin-Puree_EXPS_TOHcom24_259417_MD_P2_10_01_4b.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Pumpkin-Puree_EXPS_TOHcom24_259417_MD_P2_10_01_4b.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"Homemade Pumpkin Puree Tips","TipText":"Step 2: Bake the pumpkin<\/h3>\n
Step 3: Process the flesh until smooth<\/h3>\n
MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\nMARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\nStep 4: Strain the mashed pumpkin<\/h3>\n
MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\nMARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\nWays to Use Pumpkin Puree<\/h2>\n
How to Store Pumpkin Puree<\/h2>\n
How long does pumpkin puree last in the fridge?<\/h3>\n
Pumpkin Puree Tips<\/h2>\n
MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\nCan you use pumpkin puree for pumpkin filling?<\/h3>\n
What\u2019s the best pumpkin for pumpkin puree?<\/h3>\n
Can I make pumpkin butter out of pumpkin puree?<\/h3>\n
What can I do with the pumpkin seeds?<\/h3>\n
What can homemade pumpkin puree be used for?<\/h3>You can use homemade pumpkin puree anytime a recipe calls for canned pumpkin, so feel free to use your homemade pumpkin puree in any of these recipes with canned pumpkin<\/a>. Similarly, if a recipe calls for homemade, you can use the canned stuff.
How else can you cook pumpkin to make puree?<\/h3>When it comes to making homemade pumpkin puree<\/a>, roasting the pumpkin in the oven is the easiest method. If that's not your style, you can steam the pumpkin in a steamer basket on the stovetop. Cut the pie pumpkin into 4 wedges, with the fibers and seeds removed. Steam over 1 in. boiling water until the pumpkin is fork-tender, like you would other vegetables, for about 12-15 minutes. Otherwise, you can microwave pumpkin in a pinch. Put pumpkin halves, cut side down, in a microwave-safe dish and cook on high 7 minutes per pound.
How do you store pumpkin puree?<\/h3>If you have leftover pumpkin puree<\/a>, you can store it in an airtight container in the refrigerator for up to 3 days. If you need a little more time, you can freeze any excess. Store leftover homemade pumpkin puree in zip-top bags in the freezer for up to 3 months. You can also freeze smaller portions in an ice cube tray. Once frozen, pop out the cubes and store them in a container or zipper bag. When you're ready to use it, defrost it in the refrigerator.
\u2014Lisa Kaminski<\/a>, Taste Recipes Editor<\/i>"}]},"breadcrumb":[],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Pumpkin Puree"}},"analytics":[],"yoast_head":"\n