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Homemade Pumpkin Puree

Jyoti Behrani
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. 
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Appetizer, Dessert, Main Course, Side Dish
Cuisine American
Servings 1 lbs

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 HOMEMADE 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 an 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 the stem, and 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 PUMPKIN PUREE

  • Preheat the oven to 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

  • On a microwave-safe plate, place the pumpkin halves, and cut side up. Add 3-4 tablespoons of water to 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 to the slow cooker.
  • Place the pumpkin halves, and 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. Tips For The Best Homemade Pumpkin Puree
  2. Frequently Asked Questions
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