Homemade Pumpkin Puree – Instant Pot, Oven, Slow Cooker, Microwave

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This Homemade Pumpkin puree is so easy to make and so much better than the store bought one. Effortlessly cook moist, fork tender pumpkin in your Instant Pot, no need to peel or cut the pumpkin. Enjoy fresh pumpkin puree in your favorite pie, cake, soups, and so much more. Post also includes Oven, slow cooker, and microwave options.

 

Homemade Pumpkin Puree

 

PUMPKIN PUREE

Pumpkin, absolute favorite during this time of the year and specially during the holidays. A variety of winter squash that is round with smooth, slightly ribbed skin, and is mostly deep yellow to orange in color.

Pumpkin typically weighs around three to eighteen pounds. It has a mild, nutty, yellow-orange flesh. Pumpkin is a good source of dietary fiber, potassium, and smaller amounts of Vitamins C and B, magnesium, and manganese.

Pumpkin can be baked, sautéed, microwaved, or even steamed. I love to cook pumpkin in my Instant Pot. Since pumpkin has a mild and nutty flavor, it can be used in as a sweet or savory dish. I like to use pumpkin in curries, stir fry, desserts, and soups.

DIFFERENCE BETWEEN WINTER SQUASH AND SUMMER SQUASH

Summer squash are harvested when young, while the outer skin (rind) is still tender and edible (most variety). Winter squash are harvested in autumn when they are fully mature, the skin(rind) is hard and ripe.

Summer squash grow in bushes unlike winter squash that grow on wines.

Summer squash has a short storage span unlike winter squash that can be stored for longer period of time, and can be enjoyed over the winters.

Pic Shown: Homemade Pumpkin Puree

 

Homemade Pumpkin Puree

 

INGREDIENTS FOR PUMPKIN PUREE

1 pie pumpkin or sugar pumpkin

1/2 cup water

1-2 tablespoon water, for blending (Optional)

HOW TO MAKE HOMEMADE PUMPKIN PUREE

Autumn reminds me of this wonderful pumpkin, that has mild and nutty flavor, and is so versatile. Use it in your favorite sweet or savory dishes throughout the year. You can roast the pumpkin in an oven, steam it, or sauté. I love to cook pumpkin in my Instant Pot, its so much quicker than the traditional roasting method. However, I have shared different ways of cooking pumpkin in this post. Whichever method you pick, the end result is going to be just amazing. Without any further undue, lets get cooking.

PREP FOR PUMPKIN PUREE

CLEAN PUMPKIN – Wash and dry the pumpkin. You can use one of the methods described below to make homemade pumpkin puree.

CUT THE PUMPKIN IN HALF (OPTIONAL) – Depending upon the size of the pumpkin and the size of the Instant Pot, you may have to cut the pumpkin.

Cut the stem off and place it cut side down on the cutting board. This helps secure the pumpkin from rolling over the board. Cut the pumpkin in half lengthwise.

Use a spoon to scoop out the seeds from the squash. Save the seeds for later use. I clean the seeds, and roast them with some olive oil, salt and pepper. They make a perfect munching in-between the meals.

INSTANT POT PUMPKIN PUREE

You will need INSTANT POT 

Add 1/2 cup of water into the inner pot and place a trivet.

Place the pumpkin on the trivet, stem side up. Close the lid, vent sealed.

Note: For pumpkin halves, place the cut side up.

Turn ON MANUAL / PRESSURE COOK (high), for 20 minutes. Allow 10 minutes of natural pressure release.

NOTE: For small to medium (around 2 1/2 – 3 lbs.) pumpkin, cooking time is 20 minutes. For large (around 4 lbs.) pumpkin cooking time is 25-30 minutes.

Pic Shown: Left – whole uncooked pie pumpkin; Right – cooked pie pumpkin

 

 

Carefully remove the trivet. Transfer the pumpkin to a plate. Discard stem, cut the pumpkin in half. Using a spoon, remove the seeds and scoop out the pumpkin pulp.

Note: Save the seeds for later use.

 

 

Place the pumpkin pulp into a food processor or a blender. Carefully blend it into a fine puree.

Pic Shown: Homemade Pumpkin Puree

 

Homemade Pumpkin Puree

 

OVEN BAKED PUMPKIN PUREE

This method comes in handy specially if you are cooking big. You can easily cook 4-5 pie pumpkins at the same time, use some and freeze the rest for later use. Here’s how I prepare pumpkin puree using an oven.

Preheat oven at 400 F.

Cut the stem off and place it cut side down on the cutting board. This helps secure the pumpkin from rolling over the board. Cut the pumpkin in half lengthwise.

Place the pumpkin on a baking sheet or dish, cut side up.

Roast the pumpkin for 55-60 minutes, or until fork tender. Transfer the pumpkin to a plate. Using a spoon, remove the seeds and scoop out the pumpkin pulp.

Note: Save the seeds for later use.

Place the pumpkin pulp into a food processor or a blender. Carefully blend it into a fine puree.

MICROWAVE PUMPKIN PUREE

Yes, you can also cook pumpkin in a microwave. Here’s how to do it.

In a microwave safe plate, place the pumpkin halves, cut side up. Add 3-4 tablespoons of water in the plate.

Cover the pumpkin with a microwave-safe dish.

Note: I like to use this MICROWAVE SPLATTER COVER, to cover the pumpkin.

Cook the pumpkin for 15-20 minutes or until fork tender. Carefully, remove the plate from the microwave. Using a spoon, remove the seeds and scoop out the pumpkin pulp.

Note: Save the seeds for later use.

Place the pumpkin pulp into a food processor or a blender. Carefully blend it into a fine puree.

SLOW COOKER PUMPKIN PUREE

Love cooking in slow cooker? Here’s how to make pumpkin puree in a slow cooker.

Add 1/2 cup of water in the slow cooker.

Place the pumpkin halves, cut side up.

Cook the pumpkin for 3 hours, or until fork tender. Transfer the pumpkin to a plate. Using a spoon, remove the seeds and scoop out the pumpkin pulp.

Note: Save the seeds for later use.

Place the pumpkin pulp into a food processor or a blender. Carefully blend it into a fine puree.

Pic Shown: Homemade Pumpkin Puree

 

Homemade Pumpkin Puree

 

PRO TIPS FOR BEST HOMEMADE PUMPKIN PUREE

Pick the pie or sugar pumpkins for this recipe. They are smaller in size, around 3-4 pounds, are more flavorful and have less water content. During fall, around August end, beginning of September, you will see them in super markets . They are not the same as the large pumpkin, that are typically used for carving Jack-O-Lanterns.

Depending upon the size of the pumpkin, adjust the cooking time. For small to medium pumpkin (around 2 1/2 – 3 lbs.) cooking time is 20 minutes. For large pumpkin (around 4 lbs.) cooking time is 25-30 minutes.

I used whole pumpkin for this recipe, and it easily fits into my 8 quarts IP. If the pumpkin is too large to fit in the IP, cut it into half vertically, and place it cut side up, and follow the recipe.

Allow natural pressure release for 10 minutes, and then release the remaining pressure manually. Carefully remove the pumpkin and place it on a plate. Remove the stem, and cut the pumpkin into half. Scoop out the seeds, and save it for later use. Peel slides off easily, discard the peel and use the pulp.

Puree the pulp to a smooth consistency using a high speed blender or in a food processor. I found blender works great to achieve smooth consistency puree.

Use minimum water to blend it to the puree. Add 1 tablespoon at a time or as required to blend it to a smooth consistency. Add a small amount of pulp in the blender and puree it. And then add the rest, this way you will not require any additional water for blending.

If there is lot of moisture in the puree, strain the puree through a cheesecloth or a fine mesh strainer. On a clean bowl, place a strainer and line it with a cheesecloth. Add the puree to the cheesecloth, and let it sit for 30-60 minutes. This will help remove any access moisture from the puree.

Homemade pumpkin puree is ready to be used. Pumpkin puree will stay fresh for up to a week in the refrigerator. Store the puree in an airtight container.

You can also freeze the puree for up to 3 months. Store it in a freezer safe container or Ziploc bag. Remove any access air, and lay flat in the freezer. Defrost in the refrigerator or on your kitchen counter, and use it as suggested in the recipe.

FAQ ABOUT PUMPKIN PUREE

WHY MAKE YOUR OWN PUMPKIN PUREE

Homemade pumpkin puree is so easy to make. You can effortlessly make fresh pumpkin puree at home in no time. I love to bake pies and bread using fresh homemade puree. These fresh baked goods turn out to be very light and have a pleasant flavor, as compared to the store bought pumpkin puree.

WHAT PUMPKIN TO CHOOSE

For pumpkin puree, pie pumpkin or sugar pumpkin are the best picks. Pie pumpkins are small in size and weigh around 3-4 pounds. These are less in water content and are more flavorful than the large pumpkins, which are typically used for carving Jack-o-lantern. After cooking the pumpkin, and discarding the seeds and the peel, you end up with about a pound of puree. To make one 9-inch pumpkin pie, you will need about one pound of pumpkin puree.

WHERE TO BUY PUMPKIN

During the fall, you can find pumpkin in most grocery stores, in the produce department. At farmers market, or at your local pumpkin patch. Look for pie or sugar pumpkin to make homemade pumpkin puree.

WHAT CAN I SUBSTITUTE FOR PUMPKIN

I find sweet potato, butternut squash, and acorn squash, make a great alternative to pumpkin. You can use these winter squash interchangeably in the recipe, and they all taste amazing.

IS CANNED PUMPKIN AND PUMPKIN PUREE SAME

Pumpkin puree is pure pumpkin blended to a smooth consistency. However, canned pumpkin is a not always 100% pumpkin. It is a blend of mix winter squashes such as acorn, butternut squash, pumpkin,. Depending upon the brand, the canned pumpkin will be different in taste and flavor.

DIFFERENCE BETWEEN PUMPKIN PUREE AND PUMPKIN PIE FILLING

Pumpkin puree is pure pumpkin blended to a smooth consistency. Pumpkin pie filling is a blend of pumpkin puree with some warm aromatic spices such as cinnamon, nutmeg, cloves, and is sweetened.

HOW MUCH WATER DO I NEED TO COOK

For Instant Pot cooking, I add only 1/2 cup of water to the inner pot. This helps the Instant pot build the pressure and to cook the pumpkin.

CAN I DOUBLE THIS RECIPE IN INSTANT POT

Yes, you can double this recipe depending upon the size of the Instant Pot. Cut the pumpkin in half so that you can fit the pumpkin in the Instant Pot.

HOW TO CUT PUMPKIN

I find this very helpful when cutting any kind of squash. I simply microwave the squash for a minute, and using a sharp knife cut the squash. Microwaving the squash helps soften the outer skin, thus making it easier to cut. Try this tip and let me know.

HOW TO USE PUMPKIN PUREE

Pumpkin puree can be used in sweet as well as savory dishes. Some of my family favorites are pumpkin pie, pumpkin bread, pumpkin pancakes, pumpkin spice latte, and the list goes on. Enjoy this homemade, fresh, pumpkin puree in your favorite dish.

Pic Shown: Homemade Pumpkin Puree

 

Homemade Pumpkin Puree

 

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Homemade Pumpkin Puree - Instant Pot, Oven, Slow Cooker, Microwave

This Homemade Pumpkin puree is so easy to make and so much better than the store bought one. Effortlessly cook moist, fork tender pumpkin using your Instant Pot, no need to peel or cut the pumpkin. 
Course Appetizer, Dessert, Main Course, Side Dish
Cuisine American
Keyword homemade pumpkin puree, how to make pumpkin puree, instant pot pumpkin puree, instant pot squash, pressure cooker squash, oven pumpkin puree, slow cooker pumpkin puree, microwave pumpkin puree
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1 lbs
Author Jyoti Behrani

Ingredients

INGREDIENTS FOR PUMPKIN PUREE

  • 1 pie pumpkin or sugar pumpkin
  • 1/2 cup water
  • 1-2 tablespoon water, for blending (Optional)

Instructions

PREP FOR PUMPKIN PUREE

  • CLEAN PUMPKIN – Wash and dry the pumpkin. You can use one of the methods described below to make homemade pumpkin puree.
  • CUT THE PUMPKIN IN HALF (OPTIONAL) – Depending upon the size of the pumpkin and the size of the Instant Pot, you may have to cut the pumpkin in half, lengthwise.

INSTANT POT PUMPKIN PUREE

  • You will need INSTANT POT
    Add 1/2 cup of water into the inner pot and place a trivet.
  • Place the pumpkin on the trivet, stem side up. Close the lid, vent sealed.
    Note: For pumpkin halves, place the cut side up.
  • Turn ON MANUAL / PRESSURE COOK (high), for 20 minutes. Allow 10 minutes of natural pressure release.
    NOTE: For small to medium (around 2 1/2 – 3 lbs.) pumpkin, cooking time is 20 minutes. For large (around 4 lbs.) pumpkin cooking time is 25-30 minutes.
  • Carefully remove the trivet. Transfer the pumpkin to a plate. Discard stem, cut the pumpkin in half. Using a spoon, remove the seeds and scoop out the pumpkin pulp.
    Note: Save the seeds for later use.
  • Place the pumpkin pulp into a food processor or a blender. Carefully blend it into a fine puree.

OVEN BAKED PUMPKIN PUREE

  • Preheat oven at 400 F.
  • Cut the stem off and place it cut side down on the cutting board. This helps secure the pumpkin from rolling over the board. Cut the pumpkin in half lengthwise.
  • Place the pumpkin on a baking sheet or dish, cut side up.
  • Roast the pumpkin for 55-60 minutes, or until fork tender. Transfer the pumpkin to a plate. Using a spoon, remove the seeds and scoop out the pumpkin pulp.
    Note: Save the seeds for later use.
  • Place the pumpkin pulp into a food processor or a blender. Carefully blend it into a fine puree.

MICROWAVE PUMPKIN PUREE

  • In a microwave safe plate, place the pumpkin halves, cut side up. Add 3-4 tablespoons of water in the plate.
  • Cover the pumpkin with a microwave-safe dish.
    Note: I like to use this MICROWAVE SPLATTER COVER, to cover the squash.
  • Cook the pumpkin for 15-20 minutes or until fork tender. Carefully, remove the plate from the microwave. Using a spoon, remove the seeds and scoop out the pumpkin pulp.
    Note: Save the seeds for later use.
  • Place the pumpkin pulp into a food processor or a blender. Carefully blend it into a fine puree.

SLOW COOKER PUMPKIN PUREE

  • Add 1/2 cup of water in the slow cooker.
  • Place the pumpkin halves, cut side up.
  • Cook the pumpkin for 3 hours, or until fork tender. Transfer the pumpkin to a plate. Using a spoon, remove the seeds and scoop out the pumpkin pulp.
    Note: Save the seeds for later use.
  • Place the pumpkin pulp into a food processor or a blender. Carefully blend it into a fine puree.

Notes

Please refer to the post for the following:
  1. PRO TIPS FOR BEST HOMEMADE PUMPKIN PUREE
  2. FAQ ABOUT PUMPKIN PUREE

 

 

Jyoti Behrani

Hello!! Welcome to my blog, my journey Living Smart and Healthy! Cook with me easy and authentic Indian food and around the globe. Will be sharing tips and tricks on easy authentic cooking, without spending hours in the kitchen or comprising on authentic flavors. Keeping things simple and healthy is what I am all about. Life is simple, so lets keep cooking simple too!!

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