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Sugar Pumpkin Puree (raw, vegan, GF)

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I tend to use pumpkin puree in many of my recipes… especially in those that roll around during the holiday season.  I have done write-ups within recipes on how to make raw pumpkin puree but never a post by itself.  I figured it was time to do so because it can seem a bit daunting to some, much like nut butters.

I am here to put your fears to rest.  The only requirement is that you really need a high-powered blender to get the end result of a smooth and creamy puree.   Because I don’t want to over burden either machine, I use both my food processor and blender for this process.  Simply start the puree process in the food processor, breaking it down a rice size, then from there I transfer to the high-powered blender to make it creamy.

The process is very easy, I am going to ask you to trust me on this.  If pumpkins are not in season you can use canned pumpkin.  Or better yet, when the season rolls around and sugar pumpkins are in abundance… you can make the puree and freeze it for future use.  Fresh food is always the most optimal way to enjoy fruit or veggies, but I don’t feel that there is anything wrong with occasionally partaking of frozen or canned.  The main thing is to always choose organic, BPA -free cans and non-GMO.

I am not a huge proponent of using canned foods… I share these options because we are at all different stages of our journeys when it comes to our food.  Also depending on where you live plays a huge impact on what is readily available.   I am  only here to encourage you to do your best with what you have.

If you have a difficult time digesting  raw pumpkin, you can always steam or roast them.   Keep in mind that the recipe I am sharing is for a pure pumpkin puree, I purposely didn’t add any spices or sweeteners.  That way you can add your own when using it in different recipes. The measurements that I provided below are just guidelines and since we are not adding any other ingredients, I can get away with that. hehe

Ingredients: yields 5 cups puree

  • 1 medium sugar pumpkin (chopped 10 cups)


  1. Wash and dry the sugar pumpkin.
  2. With a sharp knife, cut the top and bottom off of the pumpkin.   Make sure that they cutting board beneath it is stable.   Wet a dish rag, ring out the water and lay it flat under the cutting board, tyhis will prevent it from slipping. 
  3. Remove the pumpkin skin either with a knife or potato peeler.  Some skins are tougher than others so use the best suited utensil. 
  4. Cut the pumpkin in half and scoop out the seeds.  Save those.  Toss with seasonings and dehydrate!  Great, healthy snack.
  5. Now cut into long wedges about 1″ wide.  Then dice it cross-wise into small cubes.  About 1×1″ is best.
  6. Place 2 cups of cubes in the food processor and process until it reaches a rice-sized texture.  Add 2 more cups and repeat the process.  I have a 13 cup food processor but found 4 cups the perfect amount to do at a time.  I tried 6 cups but I had to stop the machine a lot to push things around.  This is a prime time to exercise the saying, ” work smarter not harder. “
  7. After processing 4 cups in the food processor, transfer to the high-powered blender.   I used my Vitamix with the tamper.  I quickly turned the blender to high speed and with rapid movement of plunging the tamper, it only took about 30 seconds to have a creamy puree.
  8. Repeat this total process until you have used up all of the pumpkin. 
  9. Use within 3-5 days.
  10. To freeze;  divide the puree into 1 cup servings, put in ziplock bags , remove as much air as possible, press flat, stack, and freeze.  Your pumpkin should keep for 6-12 months. To use simply thaw your pumpkin puree in the refrigerator overnight 



 Remove the top and bottom of the pumpkin, then peel it.


 Scoop out the seeds.  Save to dehydrate later for a healthy snack.


 Dice into small chunks.


 We are going to start with a food processor.


 Place the pumpkin chunks in the food processor, fitted with the “S” blade.


 Break down to rice sized pieces.


 Transfer to a high-speed blender and blend till creamy.




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10 thoughts on “Sugar Pumpkin Puree (raw, vegan, GF)

  1. jenn says:

    Yum! Thank you and I can’t wait to try it!

  2. Kathy Samhuri says:

    Hi Amie Sue,

    I loved reading about making pumpkin puree. Last week I made the filling from your recipe for Pumpkin Spice Cheesecake. I put it in small dessert bowls and served it as pumpkin mousse. Delicious!

    Love your website, and recipes, techniques and stories. Thanks for your enthusiasm, and sharing with us.

    • amie-sue says:

      Thank you Kathy… my passion is health and sharing what I learn along the way. I just LOVE pumpkins and always swoon when this time of the year rolls around. :) Have a blessed weekend, amie sue

  3. Randie says:

    Amie Sue, I love what you’re doing for the “gourmet” raw foods world. I also am interested in contacting you privately through email if that’s possible. I have some questions I’d like to ask. Best regards, Randie

  4. Roxana says:

    Hi Amie Sue, What is the make of your food processor? Are you happy with it? i’m browsing through different makes and slowly losing my mind reading reviews, comparing watts, BPA-free containers or warranties.


  5. Sandra Maes says:

    Hi Amie Sue, your website is so inspiring, thank you for that! I just made the pumpkin puree for the first time, to make the Nomato Spaghetti.
    The only thing is that I have some left and I never throw food away. So my question is, what are the options for using the leftovers in a main recipe or lunch?
    Thank you for your response! Have a lovely evening. Sandra

    • amie-sue says:

      Hello Sandra,

      What did you think of the Nomato Spaghetti? :) Thank you for trying my recipe.

      What do you have left over, the pumpkin puree of spaghetti? Just want to make sure we are on the same page. :) If you are referring to the pumpkin puree… you can freeze it for future use, add it to a smoothie, add a little sweetener and pumpkin spice and eat as a pudding / dessert. Add to soaked oats for a breakfast along with some sweetener and seasoning… the possibilities are quite endless. ;) Have a great day Sandra. amie sue

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