Introduction
Making your own pumpkin purée might sound like something only hardcore foodies do, but let me tell you—it’s so easy, and totally worth it. Whether you’re prepping for holiday pies, cozy soups, or pumpkin spice everything, homemade pumpkin purée gives your recipes a richer, deeper flavor than the canned kind. It’s also a great way to use up those cute little sugar pie pumpkins that pop up every fall. All you need is a pumpkin, some water, and a little time—and the result is pure golden goodness.
Detailed Ingredients 🎃💧🔪
You only need a couple of things for this simple fall staple:
- 🎃 1 or 2 sugar pie pumpkins (depending on size)
- 💧 Water (just enough for steaming)
Direction
- Trim the pumpkin: Slice a thin layer off the top and bottom so it sits steady. Cut it in half.
- Scoop out the seeds and stringy pulp. (Save the seeds for roasting if you want!)
- Cut the pumpkin into 1 to 2-inch chunks, then carefully trim off the skin.
- Fill a stockpot with 1 inch of water and add the pumpkin chunks. Cover and cook over medium heat for about 30 minutes, or until the pumpkin is fork-tender.
- Drain, then transfer the pumpkin into a large mixing bowl.
- Mash or purée using a blender, food processor, or hand masher. Pulse in short bursts—you want it smooth but not watery.
- Use right away, refrigerate for up to 1 week, or freeze in 1-cup containers or labeled freezer bags for up to 1 year.
My Story
I started making my own pumpkin purée the year I overdid it at the pumpkin patch (we’ve all been there, right?). I had three sugar pie pumpkins sitting on my counter, and instead of turning them into decoration, I decided to cook them down. I was shocked at how easy it was—and even more shocked at how much better it tasted than canned pumpkin. It’s sweeter, smoother, and adds so much flavor to everything from pies to pasta sauce. Now, every fall, I make a few batches and freeze them. It’s one of those simple kitchen wins that makes me feel a little more connected to the season (and a lot more prepared for pumpkin cravings).
FAQ
Q: Can I use any kind of pumpkin?
Stick with sugar pie pumpkins—they’re sweeter, smoother, and way better for cooking than the big carving kind.
Q: Do I need to peel the pumpkin before cooking?
Yes! Peeling before cooking makes it easier to purée evenly.
Q: Can I roast the pumpkin instead of boiling it?
Totally! Roasting adds extra flavor, but this stovetop method is quicker and just as delicious.
Q: How long does fresh pumpkin purée last in the fridge?
Up to 7 days in a sealed container.
Q: What’s the best way to freeze it?
Portion it out in 1-cup freezer-safe containers or zip-top bags (flattened for easy stacking). Don’t forget to label with the date!
Suggestion
- Use in pies, muffins, or breads—any recipe that calls for canned pumpkin.
- Stir into oatmeal or yogurt for a cozy fall breakfast.
- Blend into soups with a little cream, nutmeg, and veggie stock.
- Make pumpkin pasta sauce with garlic, sage, and a splash of cream.
- Add to smoothies with banana, cinnamon, and almond milk for a fall twist.
Conclusion
Homemade pumpkin purée is one of those low-effort, high-reward kitchen projects that makes you feel like a total fall superstar. It’s simple, budget-friendly, and tastes miles better than anything from a can. Plus, once you’ve got a stash in the freezer, you can throw pumpkin into just about anything—from pancakes to pasta—anytime you want that cozy autumn flavor. I love knowing exactly what’s in mine (spoiler: just pumpkin!), and I love having it ready to go for baking, cooking, or a quick seasonal snack. Trust me—once you try it, you’ll never look at store-bought pumpkin the same way again.
— Sarah Cooper
Gotubbe.com 🎃✨
