Making pumpkin puree from scratch is easy to do! Here are two methods, the quick method in the pressure cooker or the oven roasted method which is just as easy, but takes a little more time.
How To Make Pumpkin Puree
How To Make Pumpkin PureeThis homemade puree goes great in recipes like Pumpkin Mac and Cheese with Roasted Veggies and Turkey Pumpkin Chili. Even Pumpkin Banana Pecan Bread for dessert!
What is Pumpkin Puree?
When a cooked pumpkin is mashed or blended into a smooth pulp. The best pumpkins for cooking and turning into a puree are the smaller pie pumpkins or sugar pumpkins rather than the larger jack-o-lantern type. This goes great with pumpkin pastas, macs, chilis, breads and cakes. You can even bake the seeds as a snack, like my Smokey BBQ Spiced Pumpkin Seeds.
The oven method is great if you want to make a large amount, as the space in the pressure cooker limits you.
You can double or triple this for the oven. Refrigerate 3 to 4 days or freeze to use in any recipe where a can of pumpkin is called for.
More Pumpkin Recipes:
- Skinny Pumpkin Pie
- Vegetarian Pumpkin Chili
- Pumpkin Spice No Bake Cheesecake
- Pumpkin Spice Cream Cheese
How To Make Pumpkin Puree (Instant Pot or Oven Method)
Ingredients
- 2 lb sugar pumpkin, halved with seeds scooped out
Instructions
Instant Pot:
- Place 1 cup water in the bottom of the Instant Pot. Place the pumpkin on the rack and cook high pressure 13 to 15 minutes. Quick release and set aside to cool.
- Scoop flesh out into a bowl and puree in blender or with an immersion blender.
Oven Method:
- Preheat oven to 350F. Cut pumpkin into quarters and place on a baking dish and roast 45 to 50 minutes, until the pumpkin is tender when pierced with a fork.
- Remove from oven and set aside to cool.
- Scoop flesh out into a bowl and puree in blender or with an immersion blender.
Using the Instant Pot to cook the pumpkins made this task so easy. But the instructions to use only a half cup of water resulted in a “burn” warning on my pot before it was done. The manufacturer instructions recommend a full cup of water. Following those directions I had no problems. I used tongs to remove the pumpkin from the pot and placed in a colander to drain. Then I used a spatula to press the excess moisture out of the pumpkin (while still in the colander). This gives a thicker consistency to the finished purée.
Hello Peoples of the Internet!
I have noticed that in the comments, a few of you mention that you can use the large pumpkins. While this is true, the smaller the pumpkin the sweeter the pumpkin. On the farm we called the little one pumpkin pie pumpkins. I do believe they are actually sugar pumpkins. So good and tasty. I mean, if you have to go with the big ones, I understand. I really just wanted to let everyone know that there really is a difference due to the size of the pumpkin as to how the pumpkin tastes. I wish everyone one a Wondrously Blessed Day! Erma
Do you think this purée would freeze well?
Yes!
Does anyone know how many you will have to make to equal one can of pumpkin purée?
Can a air fryer work like an oven?
On your video on facebook did you press the soup button?
For Instant Pot Pressure Cooking does it only work with 2 pound small pumpkin or can you get a larger pumpkin and cut it into a 2 pound piece and the use it in the pressure cooker? Right now I am buying field pumpkins about 4-5 pounds and cheese pumpkins about 5-8 pounds which I cut, gut seeds and roast in oven. Comes out great but takes a bit of time in the oven.
I microwave my pumpkin. Put halves cut side down in a 9 x 13 pan, cover with plastic wrap, and microwave on high for 15-20 min, depending on size. I don’t have a carousel, so I turn the pan around halfway through.
Can you pressure can he puree?
No – there is not a safe method for preserving/canning pumpkin puree. It is too thick to allow heat to properly distribute, even in a pressure canner. More info at http://nchfp.uga.edu/index.html
You can freeze it to preserve for the winter. I drain mine before I puree my pumpkin.
Jens, I like your idea of straining for a couple of hours. I live overseas and can only get the large ‘Halloween’ pumpkins which seem to have even more water so I am forced to cook the puree on a very very low flame for several hours. It works but I would like to try draining it too. Thanks for the tip! Raney
Great timing! Pumpkins are on sale for 39 cents/lb this week, so I should take advantage 🙂 Thanks!
I have a question, is using an instant pot the same as a pressure cooker?
yes
I did mine in the crockpot! 2-3 hours and it was so easy!!
I roast mine in the oven, just as you mention above, but I do one additional step – lining a colander with paper towels and straining the puree for 1-2 hours. There is a lot of liquid that drains out. I love pumpkin! I roast 3-4 each Fall and use it throughout the year. Yum!!