Easy Idaho Pumpkin Puree
- Prep: 15 minutes
- Cook: 40–50 minutes
- Yield: Yield varies based on pumpkin size
Nothing beats the flavor of fresh Idaho pumpkin purée—it’s richer, sweeter, and brighter than anything from a can. It’s also surprisingly simple to make at home, and it freezes beautifully so you can enjoy Idaho pumpkins long after harvest season ends.
This simple purée is the foundation for so many pumpkin favorites. Once you’ve made a batch, you’ll have the perfect base for pies, breads, sauces, pumpkin butter, marinara, soups, and more. Keeping fresh Idaho pumpkin purée on hand means you can turn seasonal harvest into endless cozy recipes well into the cooler months.
Idaho Pumpkin Fun Fact: Idaho producers grow over 180 pumpkin varieties each year—ranging from classic sugar pies to Cinderellas, heirlooms, and even warty or blue-skinned types. Many of these pumpkins are not only beautiful, they’re also delicious, each offering its own unique flavor and texture. This recipe calls for sugar pumpkins for their natural sweetness and smooth texture, but adventurous cooks can experiment with other edible varieties to find their personal favorite.
Ingredients
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1 medium Idaho pumpkin
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Olive oil (optional, for roasting)
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Pinch of salt (optional)
Featured Idaho Produce
Steps
Preheat oven to 375°F.
Prepare the pumpkin: Wash well, slice in half, and scoop out seeds and stringy pulp. (Save seeds for roasting!)
Roast: Place cut-side down on a baking sheet lined with parchment. Roast for 40–50 minutes, or until flesh is tender and easily pierced with a fork.
Scoop and blend: Let cool slightly, then scoop out flesh and transfer to a food processor or blender. Blend until smooth and creamy.
Drain if needed: If your purée seems too watery, place it in a fine mesh strainer lined with cheesecloth and let drain for 15–30 minutes.
Store: Use immediately, or cool completely and refrigerate for up to 5 days. For longer storage, portion into freezer-safe bags or containers and freeze up to 6 months.
Note: Yield will vary depending on the pumpkin’s size and variety, but a good rule of thumb is to divide the pumpkin’s weight in half to estimate the amount of purée in cups. For example, a 4-pound pumpkin will yield roughly 2 cups of purée.
