How to Make and Freeze Pumpkin Puree

How to Freeze Pumpkin Puree //

It is finally here – pumpkin season! New recipes that call for pumpkin puree abound this time of year, and rather than buy can after can of the store-bought kind, why not make your own puree? It is incredibly easy, and it freezes well for later!

Here’s how to make and freeze pumpkin puree:

  1. Preheat your oven to 400°F. While it heats up, cut a pumpkin in half, starting at the stem side and working all the way down. Scoop out the seeds and stringy insides with a spoon and set them aside for another use.
  2. Pour 1/2 cup of water onto a baking sheet.
  3. Place the pumpkin halves, cut side-down on the baking sheet.
  4. Bake at 400°F for 30-45 minutes, or until the pumpkin is soft and the skin is beginning to pull away from the flesh.
  5. Allow the pumpkin to cool. When it is cool enough to handle, scoop out the pumpkin flesh and discard the skin and stem.
  6. Puree in a food processor until smooth.
  7. To freeze, pack the pumpkin puree into freezer-safe containers, leaving 3/4” of empty space at the top. 
  8. Freeze, uncovered.
  9. Once frozen through, put the lids on your containers and label them.

Easy as that!

Dark Chocolate Pumpkin Bread

This was supposed to be a pumpkin chocolate chip bread. I love pumpkin bread, I love chocolate – why not put them together into one loaf? Except I could not for the life of me find the container of chocolate chips. I knew I had used them the morning before for pancakes, but they weren’t in their usual spot. I figured I had used them all up and forgotten about it. “Pregnancy brain” is a real thing, it turns out, so forgetting wouldn’t be out of the realm of possibility lately!

Dark chocolate pumpkin bread has a bit of chocolate in every bite! // #pumpkinbread #pumpkinrecipes #fall

So instead, I pulled out a bar of dark chocolate and got to chopping.  I mixed a few ounces into the batter and proceeded to fill up my loaf pan and a muffin tin.

Of course, I found the chocolate chips on the counter, hidden behind the blender, as I tidied up the kitchen immediately after sliding the loaf in the oven. This is clearly why I need to put things away as soon as I use them!

Have a slice of this dark chocolate pumpkin bread with your next cup of coffee or tea // #pumpkin #recipe #fall #quickbread

That’s okay, though. Dark chocolate pumpkin bread ended up being a tasty accident. The dark chocolate was so finely chopped that there was a  bit of chocolate in every single bite, and the final texture of the bread was much smoother than if I had used chocolate chips. So I’ll give pregnancy brain 1 point for making me totally forget where the chocolate chips were, and myself 2 points for coming up with something even tastier in retaliation. Basically, I’m still winning against the forgetfulness that comes with pregnancy. Hooray!

Dark Chocolate Pumpkin Bread

Prep Time: 30 minutes

Cook Time: 35 minutes

Yield: 2-9" loaves or 24 muffins

Dark Chocolate Pumpkin Bread

This pumpkin bread will give you a taste of dark chocolate in every bite. Make two loaves, two dozen muffins, or one set of each to enjoy some pumpkin bread all week long.


  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1 1/2 cup granulated sugar
  • 1 cup pumpkin puree
  • 1/2 cup plain French or Greek yogurt (I used Stonyfield's Petite Creme )
  • 2 large eggs
  • 5 ounces dark chocolate, finely chopped


  1. Preheat the oven to 350°F. Grease a muffin tin or 9" loaf pan.
  2. Whisk together the flour, cinnamon, baking soda, salt, nutmeg, baking powder, allspice and cloves. Create a well in the middle of the dry ingredients.
  3. Stir the sugar, pumpkin, yogurt and eggs together in a separate bowl. Pour them into the dry ingredients and stir just until blended. Fold in the dark chocolate.
  4. Pour the batter into a muffin tin, filling each well about 2/3 full, or into a loaf pan. Bake at 350°F for 20-23 minutes for muffins, or 35-40 minutes for a loaf. Allow to cool for 10 minutes in the pan, then turn out onto a wire rack to cool completely.

Make Ahead and Storage

P.S.: I updated my “how to store quick breads and muffins” post with more information and better images. Check it out!