Name: Jack o Lantern Pumpkin Puree
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Ingredients: Fresh whole Pumpkin ( or leftover carved pumpkins)

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Wondering what to do with leftover pumpkins? Learn how to correctly cut them. Discover unique dishes you can create with the pumpkin puree. Find out how to freeze the puree for future use. Don’t waste; create something delicious instead!

Discover creative ways to transform your leftover pumpkins or freshly picked beauties into delicious dishes. Learn how to make homemade pumpkin puree, freeze it for later, and turn your jack-o’-lanterns into mouthwatering recipes like pies, breads, and soups. With step-by-step instructions on cutting, roasting, and pureeing pumpkins, this is your go-to for making the most of pumpkin season.

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Turning these jack-o’-lanterns into pumpkin puree feels like a way to extend their magic, transforming fleeting Halloween memories into something tangible and delicious that one can savor through the fall and beyond. Each scoop of smooth, golden puree is a small victory against waste, a nod to resourcefulness that turns a decorative centerpiece into the heart of countless recipes. It’s a labor of love that keeps the spirit of autumn alive in every bite.

Every October, our front porches transform into a glowing spectacles of jack-o’-lanterns. Each one is carefully carved with mischievous grins or spooky eyes, delighting trick-or-treaters and neighbors alike. But as Halloween fades and November dawns, I can’t help but feel a pang of sadness at the thought of what becomes of our cherished creations.

After the trick-or-treaters have come and gone, the thought of tossing those pumpkins into the compost is heartbreaking. They were not just decorations, they were the fruits of crisp autumn days spent wandering pumpkin patches, looking for the perfect ones. They were pieces of our family’s autumn joy, picked from a muddy patch on a chilly October afternoon.

We picked and brought home the most amazing pumpkins in the entire patch. The very special ones and we loved them ever so much. Also we picked the perfect pumpkin for the absolutely best jack-o-lanterns and pies this year. Turning them into pumpkin puree feels like bottling up that happiness, giving a way to hold onto those fleeting moments long after the candles have burned out.

Jack o lanterns on porch for pumpkin puree

Beyond practicality, there’s a sense of tradition in making pumpkin puree from those once-glowing jack-o’-lanterns. It’s like preserving a piece of the season’s joy—those chilly nights of carving pumpkins with loved ones, sipping hot cider, and laughing over lopsided designs.

There’s something deeply satisfying about giving these pumpkins a second life. Instead of letting them wilt away, I picture cozy evenings filled with the warm aroma of pumpkin bread or the comforting creaminess of homemade pumpkin soup. The process of roasting and pureeing them connects me to the season in a hands-on way, reminding me of the cycle of harvest and creativity.

By freezing the puree, I can pull out a bag months later and be transported back to those moments. Whether it’s a batch of mini pies for Thanksgiving or a spiced latte on a snowy day, each dish carries the story of those pumpkins, from patch to porch to plate, making every meal a celebration of fall’s fleeting beauty.

Pumpkin Puree Recipe:

Ingredients:

Leftover Jack o Lanterns or Pie Pumpkins

Equipment Needed:

Sharp Knife
Cutting Board
Baking Sheets
Parchment Paper
Food Processor, optional

🥣 Recipe Tips

Ensure the Pumpkin is Safe to Use: Before using a carved jack-o’-lantern, check that it’s still fresh and free from mold, rot, or a foul odor. Pumpkins left outside for days may harbor bacteria, especially if exposed to heat or moisture. Only use pumpkins carved within 1-2 days and stored in a cool, dry place.
Use Caution When Cutting: Pumpkins are tough to cut, so use a sharp, sturdy knife and a stable cutting surface to prevent slips. Cut slowly and keep fingers away from the blade. If the pumpkin is too hard, consider softening it slightly in the oven for 10 minutes at 350°F before cutting.
Handle Hot Pumpkins Carefully: After roasting pumpkin pieces at 350°F for 45 minutes, let them cool sufficiently before peeling or scooping to avoid burns. Use oven mitts when removing the baking sheet from the oven and a large spoon to safely scoop out the cooked pumpkin flesh.

How to make pumpkin Puree:

When preparing pumpkins for puree, peeling and cutting them into small pieces beforehand can be challenging due to their tough, hard skin. Instead, the easiest and most effective method is to avoid peeling the pumpkin until after it has been cooked. Roast the pumpkin pieces first, as cooking softens the skin, making it much simpler to remove and yielding smoother, more manageable flesh for pureeing.

Heat your oven to 350° F. With a very sharp knife cut the pumpkins into hand size chunks or quarters with the peel still attached. There is no need to peel the pumpkins first. And if you haven’t already, clean out seeds and pulp and save seeds for roasting later.

Place the pieces on a baking sheet lined with the parchment paper (or aluminum foil) cut side up so the skin is touching the baking sheet. This way if they get a little too brown on the bottom, it’s on the peel which will be removed.

Whether you’re preparing pieces from a jack-o’-lantern or a pie pumpkin, the roasting method remains the same. Place the baking sheet in the oven and roast for about 45 minutes

Remove from oven and allow to cool. Then peel off the skin from the pieces or scoop out the meat of the pumpkin with a large spoon. Discard skin.

Place the pumpkin puree in a food processor, a few scoops at a time. Working in batches, pulse until the homemade pumpkin puree is smooth. Or use a potato masher and mash the puree until smooth. Use immediately or freeze with the following steps

Freezing Pumpkin Puree:

After preparing your pumpkin puree, you may be wondering how to use or store it. If you’ve processed multiple pumpkins, you likely have more puree than you can use within a few days. Freezing is an excellent option for long-term storage. The puree freezes well and can be kept in the freezer for about 4-5 months. For convenience, portion the puree into 2-cup servings, as this amount is commonly used in recipes (equivalent to a 15-ounce can of pure pumpkin).

To freeze, place the measured puree into freezer-safe containers or resealable quart size freezer bags, leaving a little space for expansion.
When you’re ready to use the frozen puree, thaw it in the refrigerator.

Note that thawed puree may have a slightly wetter consistency than fresh or canned versions, so adjust the liquid ingredients in your recipes as needed to achieve the desired texture.

With your homemade pumpkin puree ready, you’ve unlocked a world of delicious possibilities! Whether you’re whipping up pies, breads, or soups, this fresh puree brings unbeatable flavor to your fall recipes. Freeze any extras to savor the taste of the season for months to come

What to make with Pumpkin Puree:

🥣 Recipe