Conserva de Calabaza (Mexican Pumpkin Puree Recipe)
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Published Sep 25, 2025
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This conserva de calabaza is sweet, spiced, and so versatile. Made with pumpkin, piloncillo, cinnamon, and cloves, it is the traditional Mexican pumpkin puree used for pumpkin empanadas and pumpkin breads. My grandma always called it conserva de calabaza, though it is also commonly known as puré de calabaza. No matter the name, once you taste it homemade, you will never want to use canned pumpkin again.
What is Puré de Calabaza?
Puré de calabaza is a traditional Mexican pumpkin purée made by simmering fresh pumpkin with piloncillo, canela (cinnamon), and warm spices until tender. The pumpkin is then mashed into a rich, flavorful purée that’s naturally sweet and cozy. Similar to calabaza en tacha (candied pumpkin), this version is blended into a silky purée that can be enjoyed on its own or used in other fall recipes.
Why You’ll Love This Recipe
- Authentic flavor – Made with piloncillo and canela for a true Mexican touch.
- Versatile – Use as a filling for pumpkin empanadas, bread, flan, or even as a spread.
- Better than canned – Freshly made, naturally spiced, and full of comforting aromas.
Easy to make ahead – Can be prepared in advance and stored for baking later.
When I was growing up, my grandma would always find a way to reuse my leftover Halloween jack o lanterns. She would scoop out the pumpkin and turn it into this puree for her famous empanadas. That homemade recipe made it into the first Muy Bueno cookbook. On the blog, I share an easier pumpkin empanada recipe that uses canned pumpkin if you want a shortcut.
Ingredients & Substitutions
To make this Mexican style pumpkin puree you will need:
- Pumpkin – A 4 to 5 pound sugar pie pumpkin works well.
- Water – For steaming and creating the spiced liquid.
- Cinnamon sticks – Mexican cinnamon (canela) has a sweet and delicate flavor.
- Cloves – Add depth and warmth.
- Piloncillo – Adds sweetness and a rich molasses flavor. Dark brown sugar works if piloncillo is not available.
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
How to Make Puré de Calabaza
Step 1: Prepare the pumpkin. Rinse the pumpkin and cut it in half. Scoop out the seeds and stringy pulp, then cut the pumpkin into slices, leaving the skin on.
Step 2: Steam the pumpkin. Place the slices in a large pot with water. Cover and steam until fork tender, about 20 to 40 minutes.
Step 3: Mash the pumpkin. Once cool, scoop the flesh from the skins and mash until smooth. Strain the cooking liquid and reserve.
Step 4: Flavor the liquid. In the same pot add the reserved pumpkin liquid, cinnamon sticks, and cloves. Boil, then cover and let steep for 30 minutes.
Step 5: Sweeten the puree. Return the spiced liquid to the pot and add the piloncillo. Cook over medium heat until it is fully melted. Once melted, stir in the mashed pumpkin and continue cooking until combined. The puree will darken and take on a sweet, spiced flavor.
Serving Suggestions
This Mexican pumpkin puree is so versatile:
- Use as a pumpkin empanada filling
- Bake into pumpkin bread
- Make Mexican pumpkin rice pudding
- Stir into a warm Mexican atole or warm bowl of Mexican oatmeal (avena)
- Spoon it over fluffy buttermilk pancakes
- Spread on toast or pan dulce
- Enjoy with a warm cup of café de olla for the ultimate fall treat
Puré de Calabaza Tips & Tricks
- If your puree looks watery, cook it longer over low heat until thickened.
- Use a potato masher for rustic texture or an immersion blender for smooth puree.
- Freeze in small containers so you can use just what you need for recipes.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator before using.
Frequently Asked Questions
It is used as a filling for Mexican pastries such as pumpkin empanadas and as a base for pumpkin bread, and other fall desserts.
Yes, this puree freezes beautifully. Divide into small portions for easy use later.
No, canned pumpkin puree is plain. Puré de calabaza is sweetened and spiced, ready to use in Mexican recipes.
More Recipes
If you tried this Puré de Calabaza or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
Conserva de Calabaza (Mexican Pumpkin Puree Recipe)
Ingredients
Pumpkin Puree:
- 4-to 5- pound sugar pie pumpkin
- 2 cups water
- 3 cinnamon sticks
- 5 whole cloves
- 16 ounces piloncillo , or 2 cups packed dark brown sugar
Instructions
Make Pumpkin Puree:
- Rinse the pumpkin and cut it in half. Scoop out the seeds and stringy pulp. Cut the pumpkin into pieces, leaving the skin on.
- Place the slices in a large pot with water. Cover and steam until the pumpkin is fork tender, about 20 to 40 minutes depending on the size of your pieces.
- Let the pumpkin cool slightly. Scoop the flesh from the skins and mash until smooth. Strain and reserve the cooking liquid.
- In the same pot, add the reserved cooking liquid, cinnamon sticks, and cloves. Bring to a boil, then cover and let steep for 30 minutes. Remove the spices.
- Return the spiced liquid to the pot and add the piloncillo. Cook over medium heat until it is fully melted. Stir in the mashed pumpkin and cook until thickened and combined. The puree will darken and take on a sweet, spiced flavor.
- Let the puree cool completely, then store in the refrigerator for up to 5 days or freeze for up to 3 months.
Video
Notes
- Piloncillo substitute: If you cannot find piloncillo, use dark brown sugar for a similar flavor.
- Pumpkin options: Fresh sugar pumpkin or calabaza work beautifully. You can also use canned pumpkin for a shortcut.
- Texture: For a smooth puree, use an immersion blender. For a rustic filling, mash by hand with a potato masher.
- Shortcut empanadas: On the blog you can also find an easy pumpkin empanada recipe made with canned pumpkin.
- Storage: Store in the refrigerator for up to 5 days or freeze in airtight containers for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am making my spiced pumpkin latte with this and it beats SB!!!!!
Trying tomorrow for pumpkin loaf but not gifting bc it doesn’t last that lng in our house:))
Great for Christmas gifts!!
Thank you!
This Conserva de Calabaza (Mexican Pumpkin Puree Recipe) is easy to make and makes the perfect filling for pumpkin empanadas or to make the best pumpkin bread.