How to Freeze Pumpkin Puree (Canned or Homemade)

Freezing pumpkin purée is my most favorite way to preserve this seasonal ingredient, so it saves me time and money in the long run! 

Whether you’re wanting to freeze a fresh batch of homemade pumpkin puree or freezing leftovers from a can of pumpkin puree, I will walk you through the best methods to freeze it effectively. Complete with pictures, ideas on how to create your own fresh pumpkin puree, and my most favorite pumpkin recipes you can use it in!

Why Freeze Leftover Pumpkin Puree?

In order to not waste the rest of the pureed pumpkin, or to put your leftover pumpkins to good use, pumpkin puree freezes very well. Its unique flavor and exceptional nutritional benefits make it the star of baking, especially during the holiday season.

Pumpkin purée has become my favorite ingredient for many recipes, including ones where the taste is hidden. Since pumpkin season is short, the best part is that you can enjoy pumpkin pies, breads, soups, and even pumpkin spice lattes all year round, especially with your own pumpkin puree.

Choosing the Right Pumpkin for Homemade Purée

When making your own pumpkin purée, choosing the right type of pumpkin is crucial. Sugar pie pumpkins or jack-o-lantern pumpkins are ideal, as they have a sweeter flavor, but any pumpkin will work as you are going to puree the flesh anyway.

If they are larger pumpkins, they may be stringier, but they will still work. Their flavor will be less pronounced and great for added moisture in recipes versus a pumpkin flavor.

Here is How I Make My Homemade Pumpkin Purée

Cut the pumpkin in half and scoop out the seeds and pulp. Set the pumpkin seeds aside for roasting if you want. Now you can either STEAM the pumpkin to loosen the flesh, OR you can BAKE the pumpkin flesh to cook. The most important part is to try and not overcrowd the Instant Pot or baking sheet so the pumpkin can cook properly.

I had to prepare my very large pumpkin in two batches rather than a whole batch at once. This gave the first batch time to plenty of time to cool so I was beginning to puree the pumpkin by the time the second batch was done.

To Steam: If you are steaming, the best way to do this is in an Instant Pot. You can steam and cook the pumpkin and still maintain a lot of the moisture without it drying out. Pour in 1 cup of water into the bottom of your Instant Pot with trivet. Add pumpkin that has been cut into strips. Pressure Cook on HIGH 10 minutes, then when time is up, let it NATURAL RELEASE for 15 minutes. Release pressure that remains and then proceed with the pureeing part. 

To Bake: This is the most straightforward method as almost everyone has access to a large baking oven. Place the pumpkin halves cut side down on a greased baking sheet or line it with aluminum foil. Roast pumpkin in a 375°F oven for 45–60 minutes until the pumpkin flesh is soft.

Once the pumpkin is cooled, the skin will harden and make the cooked pumpkin easy to scoop out. Once it is scooped out, place in a food processor or blender and blend until smooth.

If your pumpkin is on the drier size from being extra-large, simply add in a bit of water to help it puree. All pumpkins can be used for pumpkin puree, I have tried them all! Now you are ready to use your pumpkin puree in many different ways and also freeze for future recipes!

Here are Best Ways to Freeze Pumpkin Purée for an Extended Shelf Life

To maintain the quality and flavor of the pumpkin purée, it’s essential to use the best method for freezing. Each technique will work, you just need to determine which is the best technique for you and your freezer space. One of the biggest storage mistakes is not getting all of the air out of the container which causes early spoilage due to freezer burn.

Ice Cube Trays

Using ice cube trays is the easiest way to freeze smaller portions. This is especially convenient if you’re likely to use pumpkin in small amounts like for lattes or sauces. My favorite choice is a silicone tray as they can easily be popped out. 

• Fill Ice Cube Trays: Pour the pumpkin purée into the ice cube tray that is supported by a baking sheet, filling each compartment to the top.
• Freeze: Place the trays in the freezer for a few hours or overnight until solid.
• Transfer to Airtight Container: Once frozen, pop the frozen pumpkin puree cubes out and store them in a zip-top bag or an airtight container to prevent freezer burn. Try to push out any excess air from your sealed freezer bag.

Muffin Tin or Silicone Molds

For slightly larger portions, a muffin tin or silicone molds are your best option. These sizes are ideal for recipes requiring a bit more pumpkin, like pumpkin bread or pumpkin muffins. If you are using a muffin pan, it is best to go with a silicone muffin pan so you can easily pop them out.

• Fill the Tin: Scoop the pumpkin purée into each muffin well.
• Freeze: Place in the freezer until the purée is solid.
• Transfer: Remove the frozen pumpkin circles and store them in a freezer-safe container or airtight bag.

Freezer Bags

Freezing pumpkin purée in freezer bags is efficient for saving space in your freezer. Once they are frozen you can store them upright, therefore saving space. This is one of my favorite ways to freeze a cup of pumpkin puree alone which makes it easier to use in recipes as I need it.

• Fill the Bag: Pour pumpkin purée into the bag, flattening it to remove any excess air.
• Seal and Label: Seal the bag and label it with the date for reference.
• Freeze Flat: Lay the bag flat in the freezer; once frozen, you can store it upright or stack multiple bags.

Tips and FAQs about Freezing and Defrosting Pumpkin Purée

• Before freezing, ensure the pumpkin purée is at room temperature to avoid condensation on the frozen squash causing freezer burn.
• When you’re ready to use the pumpkin, defrost it in the refrigerator overnight or use the defrost setting on your microwave if you’re in a bit of a time crunch. Hit the defrost button then 3 minutes. Check until it is fully defrosted. Defrosted puree will work just the same as fresh.
• Use frozen pumpkin within 3-6 months for the best quality and flavor.
• If you do not have any containers to freeze the puree in, you can always place scoops of the canned puree onto a parchment lined pan. Once frozen, place scoops in a freezer bag.
• You can use pumpkin puree as a substitute for eggs in a recipe up to 2 eggs. 1/4 cup pumpkin puree is equal to 1 whole egg. This works best in baked goods that are gluten free as the flours absorb the excess moisture that pumpkin puree has.

Can you freeze leftover grocery store canned pumpkin purée? Yes! Freezing is a great way to save any leftover canned pumpkin. Simply transfer it to an airtight container or freezer bag, and you’ll have it ready for future recipes.

How long does frozen pumpkin purée last? Frozen pumpkin purée maintains its quality for about 3-6 months. It will still be safe to eat after this period but may lose flavor and texture.

Can I use ice cube trays to freeze pumpkin purée? Absolutely. Ice cube trays are perfect for creating single-serve portions that are easy to pop into your next recipe.

Do I need to thaw frozen pumpkin purée before using it? It depends on the recipe. For baked goods, it’s often best to thaw the purée overnight or quickly in a plastic bag in warm water. For smoothies or lattes, frozen pumpkin cubes can go straight into the blender.

What type of container is best for freezing pumpkin? Freezer bags are excellent for saving space, while airtight containers work well if you’re freezing a larger portion. I prefer the freezer bags as I can pre-measure out portions that match with my recipes. They can also be thawed quickly by placing the frozen bags in a pot of warm, not boiling, water.

Will freezing change the texture of pumpkin purée? Freezing may slightly alter the texture only by releasing extra water from the puree. You can easily drain this extra frozen liquid by placing a wet cloth inside of sieve, then pouring the puree into it. Let it drain until it is the consistency you need. For recipes like soups or smoothies, any texture changes will go unnoticed.

Can you freeze an entire can of pumpkin purée? While you can freeze cans of the golden squash, it’s best to not freeze it IN the can. Portion it out first into a container or freezer bag as the expansion that happens when freezing can cause the can to burst. Freezing an entire can also make it harder to defrost in portions later.

How can I prevent freezer burn on my pumpkin purée? Using airtight bags or containers and squeezing out any excess air before freezing helps prevent freezer burn, keeping your purée fresh.

Freezing pumpkin purée is a good option for anyone who loves the unique flavor and versatility of pumpkin in cooking. Whether you’re freezing homemade or canned purée, the methods available offer simple and effective ways to store this nutrient-packed ingredient for months. 

From the best pumpkin pie filling, pumpkin desserts, pumpkin cookies, and even savory pumpkin recipes, having pumpkin puree on hand year-round helps you enjoy all things pumpkin!

With a bit of planning, you’ll have a ready supply of pumpkin purée that will save you time and bring the warmth of pumpkin season to your meals, no matter the time of year!

Don’t forget to PIN the pinnable recipe card to your Pinterest board or print the printable recipe card.

Full disclosure, we are affiliates with various companies and earn a small commission from these companies when you purchase through any affiliate link. This is at no extra cost to you.

Thank you for supporting my site by leaving a five-star review plus leaving a comment in the comment section with your results.

Leaving a 5-star rating helps my recipe to be seen by more people which helps others have options too!

This helps my great recipes to be shown to more people for my websites’ success!

Come follow me on social media as well as I post new recipes and videos on Instagram and Pinterest all the time!

If you love cast iron as much as I do, then you would absolutely LOVE my 2nd cookbook “Chaffles Cast Iron and The Crock”!!

Gluten Free Recipes to Try with Your Frozen Pumpkin

Keto Copycat Krusteaz Streusel Pumpkin Bread Recipe: The sweet, moist flavor of pumpkin is ideal for a soft and delicious bread. This one mixes up easily and keeps well in the freezer.

Easy Crockpot Sugar Free Pumpkin Butter Recipe (Keto): Smooth, creamy, and comforting, pumpkin butter is great as a spiced puree alternative or as a topping for toast or yogurt.

Easy Gluten Free Low Carb Pumpkin Cheesecake Bars: Enjoy the creamy cheesecake layer with the bright pumpkin layer in these popular dessert bars.

Low Carb Pumpkin Muffins: Great for breakfast or an on-the-go snack, pumpkin muffins are easy to make and freeze well.

Gluten Free Starbucks Pumpkin Spice Lattes Recipe : Blend a few pumpkin cubes in this latte recipe for making a sauce to use with coffee and milk for a homemade PSL.

Keto Healthy Double Chocolate Muffins: The taste of pumpkin is masked with cocoa in these super moist muffins. 

Air Fryer Recipes Beef Bread Breakfast Cakes Coconut Flour Cold Drinks Cookies and Bars Crockpot Recipes Dairy Free Desserts DIY Recipes Donuts Drinks Hot & Cold Fall Recipes Holiday Recipes Hot Drinks Ice Cream & Toppings Instant Pot Recipes Keto Condiments Keto Ingredients Kitchen Tips & Tricks Low Carb Side Dishes Main Dish Muffins Pies Pork Poultry & Seafood Pumpkin Puree Recipes Quick Gluten Free Lunches/Snacks Seasonal Recipes Skillet Meals Summer Recipes Uncategorized Waffles and Pancakes Winter Recipes

Search for your next favorite recipe!

Search