Pumpkin Puree
There are a variety of pumpkins and squash that are great for baking. Some of our favorites include Cinderella, Sugar Pie, Sweet Meat, Jarrahdale and Long Island Cheese. We prepare our pumpkin puree in large batches during the fall and freeze it in 1 – 2 cup increments for later use in pies, risotto, soup, etc.
Servings Prep Time
1cup/pound 30+minutes
Cook Time Passive Time
1+hours 1+hours
Servings Prep Time
1cup/pound 30+minutes
Cook Time Passive Time
1+hours 1+hours
  • 1whole pumpkin or winter squash
Pumpkin Prep
  1. Carefully cut top of pumpkin off to create a flat side to help aid in cutting pumpkin.
  2. Cut pumpkin in half, using a large, heavy duty kitchen knife.
  3. Scoop out seeds and reserve for later use (Toasted Pumpkin Seeds!) using a large, sturdy spoon.
Steam Method
  1. Prepare a large stock pot with steamer insert and several inches of water. Bring water to a simmer until ready to use.
  2. Peel skin off pumpkin and slice into smaller pieces…small enough to fit into steamer basket.
  3. Steam pumpkin pieces over simmering water in steamer basket for approximately 30 minutes, or until fork-tender.
  4. You will likely need to work in batches, depending on the size of your pumpkin and steamer basket.
  5. See instructions for ‘How to Puree’ below.
Oven Method
  1. Preheat oven to 350 degrees.
  2. Place pumpkin pieces on baking sheet and roast in oven for 45+ minutes, until flesh is softened when pierced with a fork.
  3. Once cooked through, remove from oven and allow to cool until pumpkin can be handled.
  4. Peel or scrape the skin of the pumpkin from the flesh and discard the skin.
  5. See instructions for ‘How to Puree’ below.
How to Puree
  1. Regardless of the cooking method you choose, the final steps will be the same for each.
  2. Place cooked pumpkin in food processor and process until smooth. You may need to work in batches depending on the amount of pumpkin you are making.
  3. Once processed, place pumpkin into a strainer lined with cheesecloth and allow to drain for several hours. This helps reduce the water content in your puree and will vary depending on the type of pumpkin you are using.
  4. Divide into freezer bags in 1-2 cup increments and freeze for later use.