In this Puré de Calabaza recipe, the delicious flavors of pumpkin, piloncillo, and fall spices are combined to create a filling that is perfect for empanadas, pumpkin pie, and other tasty desserts. You can even eat it on its own, mixed with a drizzle of milk, for a delicious and creamy pudding.
The crisp, fall weather is here and with it my desire for warm champurrado, a steaming bowl of pork green chile stew, and all things pumpkin.
It just happens, that today's recipe is for a sweet and decadent pumpkin puree that is perfect for the fall.
While I have no problem using store-bought pumpkin puree, this recipe is extremely easy and the result is not just plain ol' pureed pumpkin. Instead, we end up with an amazingly velvety and decadent filling that's perfect for empanadas, and can also elevate so many of the pumpkin desserts you love.
Let me show you how to make it.
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Why You'll Love This Recipe
- Amazing Flavor: The combination of pumpkin, piloncillo, and fall spices creates a rich and complex flavor that is perfect for fall desserts.
- Versatile: This recipe can be used in a variety of ways, including as a filling for empanadas, pumpkin pie, and other desserts. It can also be eaten on its own, mixed with a drizzle of milk, for a delicious and creamy pudding.
- Easy to Make: This recipe is simple to follow, just requiring some cutting, boiling and mashing.
- Fresh and Nourishing: Homemade puree uses fresh, seasonal pumpkins resulting in a better flavor. Pumpkins are also rich in vitamins, minerals, and antioxidants.
For a delicious pumpkin-flavored drink, try this Pumpkin Spice Horchata.
The Ingredients
- Whole Pumpkin: Use a ripe pumpkin for the best flavor. Ripe pumpkins have a deep orange color, are firm to the touch, make a hollow sound when tapped, and have a dry, hard stem. See the section below called "Types of Pumpkins to Use" to learn about the kinds of pumpkins I recommend.
- Piloncillo: Piloncillo is unrefined whole cane sugar with a sweet, caramel-like flavor that is used in Mexico and other parts of Latin America. You can find piloncillo (sometimes called panela) at Mexican and Latin American markets and online. It usually comes in loaves, blocks and more commonly in cones of various sizes, but I prefer the medium-sized cones.
- Cinnamon Sticks: I prefer the mild, sweet flavor of Ceylon cinnamon. These type of cinnamon sticks come from Sri Lanka, but are commonly referred to as Mexican cinnamon, or canela in Spanish. Click here to buy online.
- Whole Cloves: The intense, warm flavor of cloves is a perfect fall spice that pairs beautifully with the other ingredients.
- Water: Just a little water is needed to cook down the pumpkin and piloncillo and helps create a luscious syrup.
See recipe card for quantities.
Substitutions
If you cannot find piloncillo, you can substitute dark brown sugar. Use the same amount of brown sugar as you would piloncillo.
Types of Pumpkins to Use
Regular Field Pumpkin
My parents would usually use a regular field pumpkin, weighing between 5 - 7.5 pounds. These pumpkins are those used for carving for Halloween and are easy to find during the fall.
These size pumpkins will make about 5-7 cups of puree for a reasonable price.
Sugar Pumpkin
Sugar pumpkins (also called pie pumpkins) can also be used. Even though they are smaller than carving pumpkins, sugar pumpkins have a great flavor and are less stringy and watery. This is especially important if you will be baking with the puree.
Sugar pumpkins tend to weigh between 2-4 pounds. So you can use two of the larger-sized sugar pumpkins to make about 7-8 cups of puree.
The details for using sugar pumpkins are included in the recipe card at the end of the post.
How to Make Pumpkin Puree
1. Prepare the Pumpkin
- Cut the pumpkin in half and scoop out the seeds.
- Cut into large pieces and place the pieces in a large pot.
2. Cook the Pumpkin
- Add the water, piloncillos, cloves, and cinnamon sticks.
- Cook on medium low heat for 45 minutes, until the piloncillo dissolves and the pumpkin is fork-tender.
3. Mash the Pumpkin
- Remove the pumpkin, cloves and cinnamon stick. Discard the cloves and cinnamon.
- Use a spoon to scoop the pumpkin flesh from the skin.
- Add pumpkin back to the pot and use an immersion blender or a potato masher to mash the pumpkin with the syrup until smooth.
- Cook on medium-low heat until some of the liquid evaporates and the mashed pumpkin thickens.
How to Serve
This homemade puree is so versatile and can be used in a variety of ways, such as:
- Filling: For empanadas, pies, cheesecake
- Pumpkin Batter: For breads, muffins, pancakes, waffles or cookies
- Mixed-In: For smoothies, yogurt or oatmeal
- On its Own: Warm it up or serve it cold, then mix in a little milk and enjoy by the spoonful like a pudding
How to Store
Store in an air-tight container in the refrigerator for up to one week.
You can also freeze it for 3-6 months, although it does lose some of its quality and flavor over time the longer it stays frozen.
Tips and Variations
- For a smoother puree, you can also add the pumpkin to a blender.
- You can adjust the consistency to your preference. If it's too thick, add a bit more water, and if it's too thin, simmer it longer to thicken.
- If you like it less sweet, you can add just one piloncillo cone.
- Please note that this recipe does come out sweet, so if you are using it in a batter for baked goods you may want to decrease the amount of sweetener called for in the recipe you are following.
FAQ
Place the puree in a freezer container or freezer bag. Freeze for 3-6 months. When ready to use, place in the refrigerator to thaw overnight.
Yes, you can certainly experiment with different spices, such as nutmeg, allspice or ginger. You can use them in place of the cinnamon and cloves or in addition to. I recommend starting with one ground spice and adding a little when mixing the pumpkin with the syrup so you can taste it and adjust per your preference.
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
Recipe
Puré de Calabaza (Pumpkin Filling for Empanadas)
Equipment
- immersion blender or potato masher
- Large pot
Ingredients
- 1 5-7.5 lbs pumpkin (see notes)
- 3 large piloncillo cones
- 2 Ceylon cinnamon sticks
- 5-7 whole cloves
- 1 ½ cups water
Instructions
- Wash the pumpkin. Cut it in half and use a spoon to scoop out the seeds.
- Cut the pumpkin into large pieces and place the pieces in a large pot. Add the water, piloncillos, cloves, and cinnamon sticks.
- Cook on medium low heat for 45 minutes. Mix every 10-15 minutes to ensure the piloncillo fully dissolves and the pumpkin is mixed with the syrup at the bottom of the pot.
- At the 45 minute mark, test the pumpkin with a fork to make sure it is very tender. If it is not, cook for 5-10 minutes longer.
- Remove the pumpkin from the pot and allow it to cool. Remove the cloves and discard them. Once the pumpkin is cool, use a spoon to scoop the flesh from the skin.
- Add the pumpkin back to the pot. Use an immersion blender or a potato masher to puree the pumpkin with the syrup. Cook the puree on medium-low heat until it thickens.
- Store in an air-tight container in the refrigerator for up to one week or freeze for 3-6 months.
Notes
- The pumpkin in the ingredient list is referring to a carving pumpkin. A pumpkin of this size will make about 5-7 cups of puree.
- Sugar pumpkins weigh between 2-4 pounds. Use 2 larger-sized sugar pumpkins for the exact recipe shown. This will make about 8 cups of puree.
- For only one sugar pumpkin (yielding about 4 cups of puree), adjust the ingredients as follows:
- 1 ½ - 2 piloncillo cones
- 1 Ceylon Cinnamon Stick
- 4 Whole Cloves
Nutrition
Originally published November 22, 2021. Updated post October 7, 2023.
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