Homemade Pumpkin Puree: How to Roast and Freeze for Year-Round Use

Store-bought pumpkin puree is convenient... but homemade pumpkin puree has unbeatable flavor, texture, and freshness—perfect for soups, pies, breads, smoothies, and even pumpkin face masks! It’s super easy to freeze and keep on hand for when the pumpkin craving strikes. And use these tips to freeze your pumpkin puree in pre-measured portions for easy use.

Why Make Homemade Pumpkin Puree

Richer flavor
Smoother texture
No additives or preservatives
Freezes great for use year-round
Cost effect: when pumpkins are in season, you can get them for a bargain
Family fun with kids

What Kind of Pumpkin Should I Use?

For best results, use sugar pumpkins (also known as pie pumpkins). They’re sweeter and less stringy than carving pumpkins.

A 3 pound sugar / pie pumpkin will yield about 2 cups of pumpkin puree -- which is about the equivalent of one 15 oz can.

How to Roast Your Pumpkins

Prep Your Pumkins:
- Preheat the oven to 400°F
- Wash the outside of your pumpkins to remove dirt and debris
- Cut the top and stem off of the pumpkin. Discard.
- Cut the pumpkin in half from top to bottom
- Scoop out the seeds and stringy pieces. Save to seeds to roast or plant a pumpkin patch for next year!
- Lightly coat your pumpkin halves with olive oil
- Place the oiled pumpkin halves face down / skin side up on a baking sheet lined with parchment paper

Roast Your Pumpkins:
- Roast at 400°F for 35-60 minutes depending on the size of your pumpkins and how many you are roasting
- When your pumpkins are easy to poke with a fork, they are done
- Allow to cool to room temperature

Puree Your Pumpkins:
- Discard the skin. You should be able to easily pull off the skin.
- Puree the pumpkin meat in a blender or food processor. Add a small amount of water if needed -- just a tablespoon at a time.

Portion Your Pumpkin Puree:
- Fill silicone molds with the pumpkin puree
- These molds are 1/2 cup each -- this makes it super easy for your recipes! Need 1 cup of puree? Just defrost 2 pumpkin blocks!

Freeze Your Pumpkin Puree:
- Put your molds filled with pumpkin puree in the freezer overnight
- After the puree is frozen, remove from the molds and store in large freezer bags

How to Use Your Frozen Pumpkin Puree:
- Thaw the puree in the fridge for a few hours up to a couple days before use. If in a hurry, you can microwave to defrost.
- If using these molds, then each pumpkin block is 1/2 cup
- Use within 6 months
- Use in:
  - smoothies
  - baked goods (our favorites are pumpkin pie, bread, and waffles)
  - soups
  - face masks