Closeup View of Pumpkin Puree Ice Cubes on a Silver Tray with Mint Leaves for Garnish

My Favorite Way To Preserve Pumpkin Puree

Blend pumpkin puree and coconut milk, then freeze it in ice cube tray
Course Ingredient
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 3 cups
Calories 324kcal
Author Healing Tomato



  • In a blender, add both ingredients
  • Blend on high speed until well blended
  • Transfer to ice cube trays (I used 2 ice cube trays)
  • Wrap the whole tray in plastic wrap and place in the freezer
  • Leave it overnight to freeze completely


- Use the 1:2 ratio when preserving pumpkin puree, meaning use double the liquid you are using with the pumpkin
- You can add other ingredients that you might use with the pumpkin recipe.  For example, I put some mint leaves in a few of the ice cubes.  They make for great smoothies.  For me, however, having only 2 ingredients was better because I could use it in any recipe. 


Serving: 3cups | Calories: 324kcal | Carbohydrates: 10g | Protein: 3g | Fat: 32g | Saturated Fat: 28g | Sodium: 23mg | Potassium: 499mg | Fiber: 2g | Sugar: 2g | Vitamin A: 12710IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 6.1mg