How to Make Pumpkin Purée from Your Decorative Pumpkins
If you’ve got decorative pumpkins sitting on your porch or table and you’re this close to tossing them… stop right there! Before those pretty gourds head to the compost, let’s talk about the magic of turning decorative pumpkins into rich, velvety homemade pumpkin purée. It’s easy, budget-friendly, freezer-friendly, and makes your fall recipes taste 10x better than anything from a can.
Yes—your décor can become dinner. That’s peak cozy-season efficiency.
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Can You Really Make Purée From Decorative Pumpkins?
Absolutely! As long as your pumpkin hasn’t been carved, rotting, or sitting outside in freezing temps, it’s perfectly fine to cook.
Decorative pumpkins also tend to be bigger than sugar pumpkins, which means you get a mountain of purée—enough for pies, breads, soups, dog treats, and smoothies all season long.
Pro tip: Varieties like pie pumpkins, heirloom pumpkins (like Jarrahdale or Fairytale), and even those stackable “Cinderella” pumpkins make incredibly flavorful purée.
How to Make Pumpkin Purée From Decorative Pumpkins
Wash & Prep
Give your pumpkin a good scrub to remove dirt or outdoor residue.
Slice it in half (or quarters if it’s huge) and scoop out the seeds and stringy insides.
✨ Save the seeds! Roast them for a crunchy fall snack.
Roast
Place your pumpkin pieces cut-side down on a baking sheet lined with parchment.
Roast at 400°F for 45–75 minutes, depending on size.
You’ll know it’s done when the flesh dents easily when poked with a fork.
Scoop & Blend
Let the pumpkin cool slightly, then scoop out the soft flesh into a blender or food processor.
Blend until smooth and creamy.
If it’s watery (big decorative pumpkins sometimes are!), strain the purée through cheesecloth or a sieve for 30–60 minutes.
Store or Freeze
Your purée will last:
- 1 week in the fridge
- 6 months in the freezer
Freeze it in 1-cup portions for easy baking later on.
Why You Should Make Your Own Pumpkin Purée
Not only does homemade purée taste richer and more pumpkin-forward, it’s also:
- Zero-waste friendly
- Budget-savvy
- More flavorful than canned
- Perfect for baking
- Naturally gluten-free and dairy-free
Your pumpkin bread, pie, and soup will thank you.
What to Make With Your Homemade Pumpkin Purée
Once you’ve transformed your front porch décor into deliciousness, try these tasty recipes:
- Pumpkin ricotta gnocchi
- Pumpkin ravioli
- Pumpkin espresso white Russian
- Sourdough Pumpkin roll
- Cozy fall Pumpkin soup
- Pumpkin cinnamon rolls
- Pumpkin waffles
- Honey Pumpkin bread
- Even Pumpkin pizza!
Homemade purée gives everything a velvety texture and deep seasonal flavor.
Don’t Toss It—Purée It!
The next time you’re packing away fall decorations, remember: your pumpkins still have a second delicious life. Turning them into pumpkin purée is ridiculously easy, incredibly tasty, and makes your fall cooking feel a little more homemade and a little more magical.
Happy purée-ing! 🍁
Homemade Pumpkin Purée From Decorative Pumpkins
Equipment
- Blender or food processor
- sharp knife
- baking sheets
Ingredients
- 1 Decorative pumpkin, scrubbed well
Instructions
- Slice pumpkin in half (or quarters if it’s huge) and scoop out the seeds and stringy insides.
- Place your pumpkin pieces cut-side down on a baking sheet lined with parchment. Roast at 400°F for 45–75 minutes, depending on size. It's done when the flesh dents easily when poked with a fork
- Let the pumpkin cool slightly, then scoop out the soft flesh into a blender or food processor. Blend until smooth and creamy.
- If it's watery (big decorative pumpkins sometimes are!), strain the purée through cheesecloth or a sieve for 30–60 minutes.
- Freeze or store in 1 cup portions for easier baking. Puree lasts up to 1 week in the refrigerator and up to 6 months in the freezer.
