How to Make Pumpkin Puree

by Tammy Taylor~

*affiliate link

The native American Indians planted a symbiotic garden called the ‘Three Sisters Garden’.  In this garden they planted corn – a staple in their diet, but it was also a heavy nitrogen feeder from the soil.  At the base of the corn plants they planted green beans to help replenish the nitrogen in the soil.  The corn repaid the bean’s care by giving them a hearty stalk to climb upon & support the bean plant.  Then squash was planted between the corn plants.  The squash benefited from the additional nitrogen as well, plus the large leaves of the squash vine would cover the soil to moderate the summer temps,  preserve moisture and act as a living mulch for the beans and corn.  All plants benefiting each other.  Love it!

This year I planted heirloom Sugar-Pie Pumpkins for the squash requirement of my Three Sisters Garden.  I like to use the pumpkin puree for my favorite homemade Pumpkin GranolaI now have several pumpkins that are now ready to come off the vine so I’ll be cooking them up into pumpkin puree.

MYO Pumpkin Puree From Fresh Pumpkins, SO EASY - Come See How I Make Puree From Our Heirloom Garden Pumkins. #TaylorMadeHomestead

Aaaahhhh…  nothing quite says “Fall is finally HERE!” like pumpkin #amiright?  I’m cooking up my heirloom Sugar Pie Pumpkin today for that delicious organic pumpkin puree I crave.  Making pumpkin puree is very easy and although I typically cook my pumpkin outside in my *Solar Oven, you can cook it quite easily in your convention oven if you wish.

sun-oven-coupon-299

Cooking Fresh Pumpkin For Puree

Seeding Pumpkin #TaylorMaderanch

Simply cut the pumpkin in half, scoop out the seeds and pulp from the center and place the pumpkin cut-side down on a baking dish with about a cup or two water added.  The water and the pumpkin being cut-side down will help steam the pumpkin.  Set the oven on 350 degrees and let cook until fork tender (about 45 minutes.)  Let it cool and then scrape the cooked pumpkin into a large bowl, leaving the dark orange rind for your compost.  I like to let the pumpkin cool a bit in the bowl & pour off the liquid.

Then I use my stick blender to blend it into pumpkiny goodness.  I use my large *silicone muffin pan to freeze the puree in 1-cup increments.  The silicone makes it easy to pop these 1-cup frozen disks out.  Then I place them in a freezer bag, being  sure to label the contents.   I just pop it into the freezer until I need it.  When I’m in the mood to make my granola I pull out 2 frozen disks and let them thaw in the fridge overnight.  Then the next morning I use it to make my pumpkin granola.

MYO Pumpkin Puree From Fresh Pumpkins, SO EASY - Come See How I Make Puree From Our Heirloom Garden Pumkins. #TaylorMadeHomesteadHeirloom Seeds Are Valuable

Of COURSE I’m going to save the seeds from these pumpkins – heck that’s one of the best reasons to plant heirloom in the first place. Unlike hybrid seeds, heirloom seeds come back true to the mother plant. Hybrids may revert back to a less satisfactory plant than the plant from which you harvested. I plant heirlooms so I can replant every year and expect the same great results without reverting to buying seeds every year.

NOTE: I often offer these heirloom pumpkin seeds straight from my garden to yours!  Check out my online store!

~TMH~

MYO Pumpkin Puree From Fresh Pumpkins, SO EASY - Come See How I Make Puree From Our Heirloom Garden Pumkins. #TaylorMadeHomestead

You can see our other SOLAR cooking articles here

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61 thoughts on “How to Make Pumpkin Puree

  1. Heather Ramos

    Visiting you from the Christian Blogger Community linky party! Thanks for the awesome post and chance to win seeds 🙂 I am a bit of a Pumpkin addict and while I’ve attempted to puree myself in the past – I never thought of freezing them in one cup increments! I actually pureed and put them in freezer bags last time, which was a bit harder once it stuck to the bag :/ Going to try this again this year but with your muffin tin tip! Have a blessed day and good luck to all who enter 🙂

    Reply
    1. Texas Homesteader Post author

      The silicon muffin pan makes removing the frozen disks super easy, Heather. I’d think a standard metal one would not be as easy since it doesn’t flex. Freezing them in a silicon muffin pan and popping the frozen disks into a freezer bag works well for me. ~TMH~

      Reply
  2. Cynthia F

    Gotta admit, my favorite garden veggies, tomatoes and peppers (kale and swiss chard favs too); I buy small plants at my local nursery. This year I tried San Marzano tomatoes – OMG, meaty and great flavor. I think I’m hooked!

    Reply
    1. Texas Homesteader Post author

      OMGosh Cynthia – San Marzano tomatoes ROCK! They’re planted every year in our garden. They outproduce by far any other tomato. ~TMH~

      Reply
  3. Michelle

    I’m a huge fan of all things pumpkin!! Would love to try your Sugar-Pie pumpkins on our homestead next year! Thanks! (Nice to have “met” you at the Christian Blogger Link up.)

    Reply
    1. Texas Homesteader Post author

      I’m so glad you’re here Michelle. Good luck on the giveaway – I’ll be drawing the winner in a few days. ~TMH~

      Reply
  4. Heather

    I found your blog on the link up from Strangers and Pilgrims on Earth. I have looked at a few posts and enjoyed them! I am commenting about my favorite garden vegetable, I think it would have to be cucumbers and green beans. This was our first year to grow pumpkins! So perfect timing on the pumpkin puree blog!!!! My children are all excited to make something out of our two, yes two pie pumpkins! Thanks for the post!! Maybe next year we will get a few more! . Thank you for your time and the give away!!! May God bless you. Heather S.

    Reply
    1. Texas Homesteader Post author

      To see the excitement in a child’s eyes over gardening is a wonderful thing indeed Heather. Love it! ~TMH~

      Reply
  5. Keeper At The Homestead

    This is such a nice offer!! I love heriloom plants! It’s amazing how God designed things to reproduce after their kind. I think my favorite plant is tomatoes. They’re so versatile.

    Reply
    1. Texas Homesteader Post author

      I’m a big fan of tomatoes too. It’s hard to beat a home-grown tomato fresh from the garden. ~TMH~

      Reply
  6. Mickey Louth

    For fresh eating, swiss chard has always been my ‘have to plant’ veggie. As I age, I need something I can enjoy all year so I try to get in tomatoes and peppers…canned, dehydrated, frozen….you can do so much with them!

    Reply
    1. Texas Homesteader Post author

      I’m a swiss chard newbie Mickey but it seems to be a very hearty plant. I’ll probably have them in the garden each year now. ~TMH~

      Reply
  7. Sharon D.

    Hello, I just found your blog and am looking forward to catching up 🙂 Thank you for the opportunity to win some Sugar Pie Pumpkin seeds. I have not grown that variety yet, so far only Cinderella and Connecticut Fields pumpkins. I love to puree it and use it for the obvious :), in chili and stuffed shells and we have used it for our dog when she needed to lose weight 🙂

    Reply
  8. Michelle

    One of our favorite things are zucchini and yellow squash, but we love many more other vegetables that we grow. The last few years we haven’t had good results with pumpkins, but we were planning to get new seed and try again next year.

    Reply
  9. CookieD-oh

    I love making pumpkin puree! Thanks for the great tip about freezing! So much better than how I do it! #sustainablesundays

    Reply
    1. Texas Homesteader Post author

      Just pulled a couple of 1-cup frozen disks from the freezer, thawed and whipped up my favorite pumpkin granola yesterday. 🙂 ~TMH~

      Reply
  10. Michelle

    I’m a sucker for roasted pumpkin seeds. I look forward to trying something new….actually using the pumpkin for purée! Thanks! Michelle

    Reply
  11. Michelle

    Yummy, I think I need make me some of this pumpkin puree and I’m really intrigued by your solar oven. I’d love to know more

    Reply
    1. Texas Homesteader Post author

      Michelle, I really enjoy my solar oven. Although I can and do cook with it in the winter months, it’s a lifesaver during the summer months. My conventional oven pumps so much heat into my kitchen that I really hate to fire it up in the summer months – solar oven to the rescue! ~TMH~

      Reply
  12. Vanessa

    This is the awesome. Your pumpkins look big. Are you using the big ones our the pie size pumpkins? I love this idea and how you freeze it afterward. Awesome and I am pinning to do this for sure. I use a lot of pumpkin through out the year. Thank you for sharing your tips and for the seeds. Woo Hoo!

    Reply
    1. Texas Homesteader Post author

      These are not the larger jack-o-lantern sized pumpkins, but they’re pretty large for the smaller pie-pumpkins you typically see. T’was a great year in the garden this year. 🙂 Good luck with the drawing! ~TMH~

      Reply
  13. Carla

    Never tasted a sugar pie pumpkin, although my daughter-in-law and I always get pumpkins and make our own puree for pie. Never thought of freezing it. Definitely going to try it.

    Reply
    1. Texas Homesteader Post author

      There’s a distinct difference in jack-o-lantern type pumpkins and pie pumpkins, Carla. The smaller pie pumpkins are much more intensely flavored. This heirloom Sugar-Pie Pumpkin is the only kind I plant in my garden and I plant them every year. When I harvest them I enjoy them inside as decorations for a short while and then cook, puree and freeze them to use all winter long. ~TMH~

      Reply
    1. Texas Homesteader Post author

      I haven’t grown peas in years, Deirdre. Perhaps I should put them in the rotation next year! ~TMH~

      Reply
  14. Samantha @ Florassippi Girl

    This is exactly how I make my pumpkin puree – but I’ve never tasted a sugar pie pumpkin. Are they really that much different? Would love to win the seeds so I could taste and see. Thanks for offering them.

    Reply
    1. Texas Homesteader Post author

      I think different varieties of pumpkins may be slightly different flavored Samantha, but I find this Sugar Pie Pumpkin to be a little stronger pumpkin flavored than others I’ve tried. It’s the only one I plant, and I plant ’em every year. ~TMH~

      Reply
  15. keikoc

    I’m a big fan of cherry tomatoes and basil. It’s 2/3rds of a bruschetta plate, plus some olive oil, balsamic, and ground salt and pepper!

    Reply
    1. Texas Homesteader Post author

      My basil is going crazy right now keikoc. I’ve been primarily drying it and using it in my mix-n-pour tortillas when I make a tomato/basil flavored batch. It’s especially delicious used as a wrap. YUM! Any time you can use goodness from the garden to feed your family it’s a winner. ~TMH~

      Reply
    1. Texas Homesteader Post author

      I hear ya on the jalapenos Evelyn! And I’ve always been fond of San Marzano heirloom tomatoes – a roma-style paste tomato that outproduces any other tomato I’ve ever planted. This year I tried a round slicing heirloom called Mariglobe and OH MY – the taste cannot be matched! I’ll be planting those every year too. ~TMH~

      Reply
  16. Eileem

    I’m really enjoying your posts. How will you save your seeds? Simply wash and let air dry? Obviously I haven’t done that part yet. I planted tomatillos this year. Wow are they happy! I’ve made different salsas and tried a fermented salsa that is a big hit as well.

    Reply
    1. Texas Homesteader Post author

      The seeds were removed and washed Eileem. Then I spread them out to dry. It’s always worked well for me. I’ve planted tomatillos a couple of times & haven’t been successful, I’m jealous! Good luck with the contest! ~TMH~

      Reply
  17. Katy Lamb

    I’m having a hard time picking my favorite vegetable to grow. I guess we use tomatoes for more things to eat so I’ll have to say them. But honestly, any vegetable is a joy to plant!

    Reply
  18. Miss B

    Good morning! This is good info. I have a question for you. You have mentioned your solar oven several times in various posts, but I’m not sure if you’ve ever written a full post just about the solar oven. I am totally unfamiliar with those. Could you please direct me to the link if you have? If not, could you please tell us all about it? I’m intrigued!

    Reply
    1. Texas Homesteader Post author

      There’s a live solar-cooking school coming here to the blog Miss B! It’s in the workings now with the solar oven manufacturer and will be hosted right here on the TMH Blog. Be sure you’re subscribed to the blog by clicking the email icon on the right-hand side bar under the FOLLOW US section. That way you’ll get an email each time a new blog post goes live & you won’t miss this solar cooking tutorial! ~TMH~

      Reply
      1. Miss B

        Ha! Great minds think alike, right? I do receive your posts in my Inbox, so I’m sure I’ll be notified when you post that one. I can hardly wait!

        Reply
  19. penny m roberts hyde

    I don’t know that I have one favorite….I love it all. Tomatoes, peppers, peas, herbs, oh, how I love to plant and grow herbs!!!! I always wait too late to plant pumpkins. Perhaps if I win, next year I can be on track. thank you so much for the opportunity.

    Reply
    1. Texas Homesteader Post author

      My pumpkins usually do pretty well Penny. I typically plant them in my 3-sisters garden. Good luck! ~TMH~

      Reply
  20. ColleenB.~Texas

    First, Thank you for this great giveaway opportunity. The other day I just took out some of my frozen puree which I done last year and made Chocolate chip, pumpkin oatmeal cookies. My favorite veggie would have to be green beans and tomatoes.

    Reply

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