Homemade Pumpkin Puree: an easy method to create a light, applesauce-textured fresh pumpkin puree you can store in the refrigerator or freeze for up to a year. Use it in desserts and savory dishes — the flavor is always delightful.
Homemade Pumpkin Puree Recipe:
Making pumpkin puree at home is straightforward and rewarding. The finished puree has the consistency of applesauce and a bright, light orange color. While many recipes call for baking the pumpkin, this stovetop method produces a softer, thinner texture that fills jars easily and works especially well for baking. My family traditionally boils the puree twice and stores it in sterilized glass jars; refrigerated this way, it will remain fresh for up to a year. You can also freeze portions for long-term use.
Boiling the puree a second time helps eliminate bacteria, making the puree safer for extended storage in properly sterilized containers. The resulting texture is delicate and smooth, making it ideal for recipes that require a lighter pumpkin consistency.
I enjoy pumpkins year-round, and fall remains my favorite season for baking. Homemade puree elevates recipes like pumpkin bread, pies, and soups in a way that canned pumpkin often cannot.
Pumpkin Puree for Pumpkin Bread:
This puree is essential for my mom’s Ukrainian Pumpkin Bread, a family favorite. That recipe relies on homemade puree to achieve a light, fluffy loaf with a subtle warm color. Store-bought canned pumpkin doesn’t produce the same results, so if you bake pumpkin bread often, making and canning your own puree is worth the effort.
Storing Pumpkin Puree
Use opened jars within a week. When jars are properly sterilized and the puree is boiled twice, they can be stored in the refrigerator for up to a year. Baked pumpkin stored without the double-boil method should be used within three months in the refrigerator.
For freezing, portion the puree into one-cup freezer bags and freeze for up to a year. Note that frozen puree can be slightly more watery after thawing than fresh or canned commercial puree, but it still performs well in recipes, even if you need to drain a bit of excess liquid.
Pumpkin Puree Ingredients:
- Pumpkin (any size; the recipe author used a pumpkin about 14″)
- Water (cold, warm, or hot)
How to Make Pumpkin Puree:
1. Wash the pumpkin with warm water and a sponge if needed to remove dirt. Using a sharp knife, cut the pumpkin in half, scoop out seeds and stringy pulp. Save seeds for toasting later if you like.
2. Cut the pumpkin into manageable pieces, peel if needed, then cut into roughly 2″ cubes. Place the pumpkin cubes into a large pot. Add water to about 2″ below the level of the pumpkin pieces — it does not need to cover them completely.
3. Bring the pot to a boil over high heat, then reduce to low and simmer for about 1 hour, or until the cubes are easily pierced with a fork. The long simmer helps ensure the pumpkin is fully cooked and reduces bacteria for safe storage.
How to Sterilize Jars and Lids:
4. While the pumpkin cooks, preheat the oven to 215°F (about 100°C). Wash jars and lids in warm, soapy water. Place clean jars upside down on the center oven rack and dry them for 20 minutes or until completely dry. Use pot holders to remove hot jars and set them upside down on a clean towel to avoid lint. Boil lids in a pot of water for 4–5 minutes, then drain and set on a towel to dry.
5. When the pumpkin cubes are tender, drain off most of the cooking water. Let the pumpkin cool slightly to protect blender blades, then puree the cooked pumpkin in batches in a blender or food processor until it reaches an applesauce-like consistency (1–2 minutes per batch is usually sufficient).
6. Remove any remaining water from the pot and return the pureed pumpkin to the pot. Bring the puree to a boil over low heat and cook for another 10–15 minutes. You’ll know it’s boiling vigorously when large bubbles form and the pot becomes very hot. Work carefully to avoid splashing.
7. Spoon the hot puree into prepared jars, leaving a small headspace. Wipe the rims clean with a paper towel and seal each jar tightly (but not excessively tight). Cover the jars with kitchen towels and allow them to cool completely; this can take many hours or up to a day.
8. Once cooled, store jars in the refrigerator or freeze portions for longer storage. Properly prepared and stored puree can be used right away or kept for extended periods depending on storage method.
More Tips from Olga:
- Perfect Hard-Boiled Eggs — a foolproof method for consistent results every time.
- Buying, Grinding and Storing Ground Pork — tips for keeping ground meat ready in the freezer.
- Dulce de Leche (Cooked Condensed Milk) — a reliable method for thick, spreadable dulce de leche great for fillings.
- Oven Dried Bread — a way to preserve bread for months to use in meatballs and other recipes.
Making and Canning Homemade Pumpkin Puree
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Ingredients
- pumpkin, any size, about 14″
- water, cold, warm or hot
Instructions
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Wash the pumpkin with warm water and remove any dirt.
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Cut the pumpkin in half, remove seeds and pulp. Reserve seeds for toasting if desired.
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Cut into 2″ cubes, peel if needed, and place in a large pot. Add water about 2″ below the pumpkin pieces.
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Bring to a boil, reduce heat, and simmer for 1 hour or until tender.
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Preheat oven to 215°F. Wash jars and lids, dry jars in the oven for 20 minutes, and boil lids for 4–5 minutes. Keep jars and lids hot and dry.
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Drain most of the cooking water, let the pumpkin cool slightly, and puree in batches until smooth.
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Return puree to the pot, bring to a boil over low heat, and cook 10–15 minutes more.
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Ladle puree into sterilized jars, wipe rims clean, and seal. Cover jars with towels and let cool completely.
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Store jars in the refrigerator or freeze portions. Properly prepared puree can keep up to a year depending on storage.