Can I use homemade puree in place of canned pumpkin?

Yes, use it in any recipe that calls for 100% pure canned pumpkin puree.

How long is homemade pumpkin puree good for in the fridge?

Homemade pumpkin puree will last for about 1 week in the refrigerator.

How much cooked pumpkin from 1 pumpkin?

It will depend on the size and variety of pumpkins you are using. I got about 5 cups of pumpkin from a 5.5-pound pie pumpkin.

Can I freeze pumpkin puree?

Yes. Pumpkin puree freezes beautifully. I’ve included detailed instructions for freezing it.

Can I can pumpkin puree?

No. This recipe is not safe for canning. The National Center for Home Food Preservation does not recommend home-canning pumpkin puree.

What do I do with the pumpkin seeds from a fresh pumpkin?

Save your pumpkin seeds to make crunchy roasted pumpkin seeds. Or save them for planting.

Do I have to cut the pumpkin before cooking?

If the pumpkin is too thick to cut, you can cook it whole! Wash it well, then remove any woody stems. Place it on a foil-lined baking sheet and bake it whole until it is fork-tender. It will take longer to cook than pumpkin halves. The time to cook will vary based on the size of the pumpkin or squash. Once the pumpkin is done, allow it to cool. Then, cut it in half and scoop out the seeds. Then, scoop the flesh and puree it in a blender or a food processor. The only downside to this method is you can’t save the seeds for growing or roasting!

Can I use Halloween pumpkins to make pumpkin puree?

Sure. But these varieties won’t be as sweet and smooth as a good pie pumpkin.

How many cups is 15 ounces of pumpkin puree?

A 15-ounce can of pumpkin contains 3.5 servings at ½ per serving, about 1.75 cups.

The Easiest Homemade Pumpkin Puree and How to Freeze it

Pumpkin Puree + Freezing Tips

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Learn the easiest way to make and freeze your own pumpkin puree!

Author: Mandi
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yield: about 5 cups 1x
Category: Puree
Method: Roast
Cuisine: American

Ingredients

Units Scale

1 5.5 pound pie pumpkin
2 teaspoons neutral flavored oil (canola or avocado oil work well)

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Instructions

Preheat the oven to 350℉.

Line a sheet pan with aluminum foil.
Wash and dry the pumpkin. Use a sharp, heavy chef’s knife to cut the stem off the top. Then, cut the pumpkin in half, from top to bottom.
Lay the halves cut side up and scoop the seeds out. Set them aside to roast or plant. Then, scrape out any remaining stringy parts.
Lightly rub the pumpkin flesh with oil, and lay the pumpkin halves, cut side down, on the prepared sheet pan.
Bake for 1 hour at 350℉, until fork tender. It may take longer, depending on the size of the pumpkin. Once the pumpkin is fully cooked, take it out of the oven and allow it to cool.
Scoop the flesh out of the pumpkin shell with a spoon and puree in a blender or food processor until smooth.

Notes

Store in an airtight container in the refrigerator for up to a week. Or freeze for up to 3 months.
The pumpkin pictured was a 5 pounds and 6 ounces pie pumpkin. It yielded 2 pounds and12 oz of pumpkin puree. About 5 cups or almost 3 15-ounce cans.

Freezing Instructions:

To use in place of a 15 ounce can of pumpkin: Place the freezer bag or freezer-safe pint jar on a food scale. Tear the scale to zero. Add 15 ounces of pumpkin puree. Make sure to leave ½ inch of headspace if using a jar. Label, seal, and freeze. When ready to use, defrost in the fridge overnight. Follow the same method to freeze in 1-cup portions.

Freeze in silicone molds or ice cube trays: Place the silicone mold or ice cube tray on a sheet pan or plate. This will keep it from spilling in the freezer. Fill the mold with cooled pumpkin puree. Place the whole thing in the freezer until the puree is frozen solid. Remove the puree chunks from the mold and seal them in a labeled freezer bag. Return to the freezer until ready to use.

Nutrition

Serving Size: 1/2 cup
Calories: 50
Sugar: 4 g
Sodium: 6.1 mg
Fat: 1.3 g
Carbohydrates: 9.9 g
Fiber: 3.6 g
Protein: 1.3 g
Cholesterol: 0 mg

Find it online: https://mandiofthemountains.com/easy-make-and-freeze-homemade-pumpkin-puree/