Homemade Smoked Pumpkin Puree Recipe
This Smoked Pumpkin Puree is the answer if you want to elevate your fall pumpkin game. It’s not just your basic plain, homemade pumpkin purée—smoking the pumpkin brings out a deep, rich flavor that adds a cozy, campfire vibe to any dish.
We love a simple recipe, and making your own homemade pumpkin puree is exactly that. Wash, cut, and smoke (or bake in the oven).
Whether you use it as a base for soups, spread it on toast, or mix it into pasta, this smoky pumpkin goodness will become your go-to pumpkin season staple. Plus, it’s super easy to make, so let’s fire up the smoker and get cooking!
Why you will love this Homemade Smoked Pumpkin Pure Recipe
Unique smoky flavor – smoking adds depth and complexity to the naturally sweet pumpkin, giving it a rich, savory note perfect for fall dishes.
Versatile– it’s incredibly adaptable! You can use it in soups, spreads, pasta, or as a side for roasted meats. It brings a warm, smoky flavor to both sweet and savory recipes. Use different flavorings to fit your favorite pumpkin recipes.
Easy recipe – even though it sounds fancy, smoked pumpkin puree is easy to make and it’s a great alternative to canned pumpkin puree
Ingredients, Variations and Substitutions
Sugar pumpkin – is ideal for its sweet, tender flesh. If you can’t find sugar pumpkins, feel free to use kabocha squash or butternut squash—both offer a similar sweetness and creamy texture that works beautifully in purees.
Optional ingredients
Olive oil – is used to brush the pumpkin with it. It helps with moisture retention but also adds a nice flavor. If you prefer a different fat, melted butter or coconut oil can be substituted. You can also spritz the pumpkin with water or broth to maintain its moisture. If you are after a slightly lighter texture or want the pure flavor of the pumpkin to shine through, omit the oil altogether.
Salt – enhances the pumpkin’s natural sweetness. For a touch of warmth or earthiness, experiment with additional spices or herbs like cinnamon, nutmeg, or thyme. If you’re looking for a savory twist, consider adding smoked paprika or garlic powder to complement the smoky flavor from the smoking process.
Liquid smoke – if you do not have a smoker, utilize liquid smoke. Bake the pumpkin in the oven and add only a few drops (¼ to a teaspoon liquid smoke) to the flesh before blending.
Equipment you will need
- Pellet Smoker, gas grill or charcoal grill and smoking tube or smoker box
- Sharp knife
- Large Spoon
- Baking sheet or tray (optional)
- Tongs or spatula
- Immersion blender or food processor
- Mixing Bowl/Large Bowl
- Brush (optional)
- Parchment paper (optional)
Which pumpkin is the best to make Smoked Pumpkin Puree?
You will want naturally sweet, tender varieties with a creamy texture to make your own pumpkin puree. Here are the best pumpkins for puree:
Sugar Pumpkins (Pie Pumpkins) – these are the classic choice for making pumpkin puree. They’re smaller and sweeter than carving pumpkins, and their smooth texture is perfect for purees, pies, and soups.
Kabocha Squash – though technically a squash, kabocha is often used like pumpkin. It’s sweet and dense and has a rich, almost nutty flavor. The flesh is less watery, making for a thick, velvety puree.
Cinderella Pumpkins (Rouge Vif d’Etampes) – with their fairy tale-like appearance, these pumpkins are not just pretty! They’re sweet and slightly earthy, perfect for puree and baking.
Butternut Squash – another squash often used as a pumpkin substitute. It has a similar sweetness and creaminess to sugar pumpkins and makes a smooth, rich puree.
Jarrahdale Pumpkin – this blue-skinned heirloom pumpkin has dense, flavorful flesh. Its slightly sweet and earthy taste works well in savory soups, dishes and purees.
Red Kuri Squash – another type of squash with a chestnut-like flavor. It’s a bit sweeter and vibrant, making it great for flavor and presentation in purees.
You can easily find the perfect pumpkins for this recipe at your local grocery store or farmer’s market.
Top Tips
Choose the right pumpkin – opt for your own fresh pumpkin, specifically smaller pumpkins and sweet varieties like sugar pumpkins or kabocha. Avoid large pumpkins—they’re watery and lack flavor.
Oil for even cooking – brushing the pumpkin with olive oil before smoking helps it cook evenly and prevents the flesh from drying out. You can experiment with butter or coconut oil or ship all together
Low and slow smoking – keep the smoker at a low temperature (around 225°F) to ensure the pumpkin absorbs that deep smoky flavor without overcooking or burning.
Test for tenderness – after about 2-3 hours, poke the pumpkin with a fork to check if it’s tender. It should be soft and scoopable when it’s done.
Blend while warm – puree the pumpkin while it’s still warm for a smoother texture. If it seems too thick, add a splash of broth, olive oil, or even a little butter to help it blend.
Season to taste – taste your puree before serving. Add salt, herbs, or spices to adjust the flavor to your liking, depending on whether you’ll use it in sweet or savory dishes.
Freeze extras – if you make a large batch, pumpkin puree freezes well. Portion it into airtight containers and freeze for up to 3 months.
Use perfectly cooked pumpkin – if you want to achieve a smooth and creamy puree.
Should I cook it cut side up or down?
Better moisture retention – placing the pumpkin cut side down traps moisture inside, helping the flesh stay tender and juicy without drying out.
More even cooking – this position allows the heat and smoke to circulate around the pumpkin, cooking it evenly without making the flesh overly charred.
Enhanced smoky flavor – while it’s cut side down, the skin acts as a barrier, letting the pumpkin absorb the smoke without getting overly saturated or mushy.
Step-by-step instructions
- Cut the pumpkin in half or quarters.
- Preheat your smoker to 225°F (107°C) or medium-high heat. Optionally brush the pumpkin halves with olive oil and sprinkle with salt.
- I start the cooking with the pumpkin cut side down at a lower temperature (180F-200F) and high smoke setting. This way, the pumpkin absorbs and gets infused with the smoke. After 30-45 minutes, I turn the pumpkin cut side up and finish smoking until fork tender. You can also cover the cut side with foil to retain the moisture.
- Smoke for 2-3 hours or until the pumpkin flesh is fork-tender.
- Once the pumpkin is done smoking, let it cool to room temperature. Scoop the roasted pumpkin flesh from the pumpkin skin. Save the seeds.
- Transfer it to a blender or the bowl of a food processor. Blend until smooth. If you want a silkier texture, add a bit of olive oil, butter, or a few cups of vegetable broth.
- For your final step, taste the puree and season it with additional salt, smoked paprika for savory applications, or warm spices like nutmeg, cinnamon, or pumpkin pie spice if you are planning to make a dessert.
How to best enjoy Smoked Pumpkin Puree
- As a side dish with grilled meats or roasted vegetables
- Make it into soups
- Spread on toast or add to grain bowls
- Use it as pierogi or ravioli filling
- Make a pumpkin butter
- Drizzle maple syrup over the puree when serving for a touch of sweetness
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Storage Instructions
Refrigerating:
Store your smoked pumpkin puree in an airtight container. It will keep fresh in the fridge for up to 5 days.
Freezing:
If you’ve made a large batch, pumpkin puree freezes beautifully. Divide it into portions and store it in airtight containers or freezer bags, pressing out excess air. It will last in the freezer for up to 3 months.
- Pro Tip: Flatten the freezer bags to make them stackable and quicker to thaw.
Reheating Instructions:
From the Fridge:
If the puree was refrigerated, you can reheat it in a saucepan over low heat, stirring occasionally until warmed.
- Optional: If the mixture has thickened in the fridge, add a little water, broth, or butter to adjust the consistency.
From the Freezer:
For frozen puree, thaw it overnight in the fridge or use the defrost setting on your microwave. Once thawed, reheat in a saucepan over low heat, just like with refrigerated puree.
Microwave Option:
To reheat quickly, place the puree in a microwave-safe dish, cover loosely, and heat in 30-second intervals, stirring in between, until warmed through.
Homemade Smoked Pumpkin Puree Recipe
Equipment
- smoker
- knife
- spoon, spatula
- blender, food processor
- baking sheet, brush optional
Ingredients
- 2-3 whole pie pumpkins
- olive oil, butter, coconut oil optional
- salt, pepper, smoked paprika optional
- cinnamon, nutmeg, cloves optional
Instructions
- Cut the pumpkin in half or quarters.
- Preheat your smoker to 225°F (107°C) or medium-high heat. Optionally brush the pumpkin halves with olive oil and sprinkle with salt.
- I start the cooking with the pumpkin cut side down at a lower temperature (180F-200F) and high smoke setting. This way, the pumpkin absorbs and gets infused with the smoke. After 30-45 minutes, I turn the pumpkin cut side up and finish smoking until fork tender. You can also cover the cut side with foil to retain the moisture.
- Smoke for 2-3 hours or until the pumpkin flesh is fork-tender.
- Once the pumpkin is done smoking, let it cool to room temperature. Scoop the roasted pumpkin flesh from the pumpkin skin. Save the seeds.
- Transfer it to a blender or the bowl of a food processor. Blend until smooth. If you want a silkier texture, add a bit of olive oil, butter, or a few cups of vegetable broth.
- For your final step, taste the puree and season it with additional salt, smoked paprika for savory applications, or warm spices like nutmeg, cinnamon, or pumpkin pie spice if you are planning to make a dessert.
Notes
Nutrition
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Conclusion
This homemade pumpkin puree recipe is a simple yet flavorful way to elevate fall dishes with a rich, smoky depth. I dare to say it is a game changer in your fall cooking.
Whether making pumpkin soup, pumpkin desserts, or spreads, this versatile ingredient brings warmth and a touch of autumn to any recipe. Plus, it stores beautifully, making it easy to enjoy for weeks. Try it out, and let the smoky goodness take your seasonal dishes to the next level!
FAQ
What’s the difference between pumpkin puree and pumpkin pie filling?
Pumpkin puree is just cooked, pureed pumpkin with no added spices or sweetener, which makes it perfect for any homemade pumpkin pie recipe or other fall desserts. It’s versatile for both sweet and savory dishes. Pumpkin pie filling is pre-sweetened and spiced (with cinnamon, nutmeg, cloves, and other spices) and is typically used for desserts.
Can I use any type of pumpkin to make pumpkin puree?
Yes, but not all pumpkins are created equal! For the best texture and flavor, use sugar pumpkins (also known as pie pumpkins). Butternut squash or kabocha can also work. Large carving pumpkins are watery and bland, so they are not ideal for puree.
Can I use liquid smoke if I don’t have a smoker?
Yes, you can use liquid smoke if you don’t have a smoker! Once the pumpkin is roasted, scoop out the flesh and blend. Add a few drops of liquid smoke. Start with a small amount (around 1/4 to 1/2 teaspoon). Liquid smoke is intense, so a little goes a long way!
Is pumpkin puree good for dogs and cats?
Yes, plain pumpkin puree is generally safe and beneficial for dogs and cats, as long as it’s in moderation and without added ingredients like sugar, salt, or spices. Always consult your vet before significantly changing your pet’s diet, especially if they have existing health conditions.
How do I know when the pumpkin is ready to be pureed?
The pumpkin is ready when the flesh is soft and can be scooped with a spoon. After roasting or smoking, the flesh should be tender to the point that it breaks apart easily when poked with a fork.
What can I use pumpkin puree for?
Pumpkin puree is super versatile! Use it in soups, smoothies, pies, breads, sauces or as a healthy substitute for butter or oil in baking. It’s also great stirred into oatmeal or as a base for savory recipes like risottos and curries.
Can I make pumpkin puree without roasting the pumpkin?
While roasting brings out the natural sweetness, you can also steam or boil the pumpkin to make puree. Just note that roasting gives it a richer flavor.
How do I fix watery pumpkin puree?
If your puree is too watery, strain it through cheesecloth or a fine mesh sieve to remove excess liquid. This is especially helpful if you use a pumpkin variety that holds more water, like a large carving pumpkin.
What’s the difference between pumpkin and pumpkin puree?
Pumpkin is a raw, whole vegetable you must prepare before use. Pumpkin puree is the already-cooked, blended version of pumpkin, ready for use in cooking or baking.
Can I use the pumpkin seeds?
Yes, you can use the pumpkin seeds! After scooping them out, rinse and dry them. Toss with olive oil, salt, and your favorite spices, then roast at 300°F for 30-40 minutes until crispy. Alternatively, smoke the seeds for about 45-60 minutes for a smoky flavor. This is a great way to enjoy as a snack or a topping for soups and salads!
