Homemade Pumpkin Puree Recipe

Introduction

Making homemade pumpkin puree is easier than you might think and yields a fresher, more flavorful result than store-bought cans. Whether roasted in the oven or cooked in an Instant Pot, this versatile puree is perfect for pies, soups, and more.

Ingredients

• 1 small sugar pumpkin
• Pinch of coarse kosher salt

Instructions

1. Step 1: Preheat your oven to 350°F and line a baking sheet with parchment paper if roasting. If using an Instant Pot, add water according to the manufacturer’s instructions and prepare the pot.
2. Step 2: Hold the pumpkin steady. Using a large knife, cut straight down perpendicular to the stem. Remove the knife, rotate the pumpkin 180 degrees, and cut down opposite the first cut.
3. Step 3: Place the pumpkin on its side and carefully cut to connect the two cuts, then pull the pumpkin halves apart around the stem. Remove the stem if it doesn’t come off on its own.
4. Step 4: Scoop out all seeds and stringy membranes from the pumpkin halves and set them aside. Sprinkle the inside of the pumpkin with a pinch of coarse kosher salt.
5. Step 5: For oven roasting, place the pumpkin halves face down on the prepared baking sheet and roast for 35 minutes at 350°F.
6. Step 6: For Instant Pot cooking, place the pumpkin halves (or large pieces if they don’t fit) into the pressure cooker. Cook on high pressure for 15 minutes, then allow a natural release.
7. Step 7: Let the cooked pumpkin cool. Peel off the skin, then transfer the flesh to a blender or food processor.
8. Step 8: Blend the pumpkin until smooth. Your homemade pumpkin puree is now ready to use or store.

Tips & Variations

• Save the seeds to roast for a crunchy, tasty snack.
• Use sugar pumpkins as they are sweeter and less watery than large carving pumpkins, giving a better texture and flavor.
• If your puree is too thick, add a little water or apple juice to reach your desired consistency.

Storage

Store pumpkin puree in an airtight container in the refrigerator for up to one week. For longer storage, freeze the puree in portioned containers or freezer bags for up to 3 months. Thaw in the refrigerator overnight before reheating gently on the stove or in the microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use any type of pumpkin for this puree?

It’s best to use sugar pumpkins or pie pumpkins, as they have a sweeter flavor and better texture than large carving pumpkins, which tend to be watery and less flavorful.

Do I need to peel the pumpkin before cooking?

No, the skin softens during cooking and is easy to peel off once the pumpkin has cooled. Cooking the pumpkin with skin on helps retain moisture and flavor.

Homemade Pumpkin Puree Recipe

---

★★★★★

4.9 from 111 reviews

• Author: anna
• Total Time: 40-45 minutes
• Yield: About 2 cups of pumpkin puree (5 servings) 1x

Pin Recipe

Print Recipe

Description

This homemade pumpkin puree recipe guides you through roasting or pressure cooking a small sugar pumpkin to create a smooth, fresh puree perfect for pies, soups, and other fall dishes. It is simple, versatile, and free from additives, offering a rich, natural pumpkin flavor.

---

Ingredients

Scale 1x2x3x

Ingredients

• 1 small sugar pumpkin
• Pinch of coarse kosher salt

---

Instructions

1. Prepare: Preheat your oven to 350°F if using the roasting method and line a baking sheet with parchment paper. If you prefer the Instant Pot method, prepare it by adding water as directed by the manufacturer and set it aside.
2. Cut the pumpkin: Stand the pumpkin upright and carefully cut straight down from the stem to the bottom by plunging a large knife perpendicular to the stem. Remove the knife, rotate the pumpkin 180 degrees, and make a similar cut opposite the first cut.
3. Slice to separate: Lay the pumpkin on its side and connect the two perpendicular cuts by slicing around the pumpkin. This will help in breaking the pumpkin apart easily.
4. Divide the pumpkin: Holding the pumpkin upside down, grip both halves and pull them apart. The pumpkin will crack around the stem. Sometimes, the stem might detach on its own or require a gentle pull.
5. Remove seeds and membranes: Scoop out all the seeds and stringy membranes from the pumpkin halves. Set them aside if you want to roast the seeds separately.
6. Season: Lightly sprinkle the inside of the pumpkin halves with a pinch of coarse kosher salt to enhance the flavor during cooking.
7. Oven roasting: Place the pumpkin halves face down on the prepared baking sheet and roast in the oven for 35 minutes at 350°F until the flesh is tender.
8. Instant Pot cooking: Arrange the pumpkin halves in the Instant Pot and pressure cook on high for 15 minutes. Use natural pressure release after cooking. If halves don’t fit, cut the pumpkin into large pieces. The trivet is not necessary.
9. Cool and peel: Let the cooked pumpkin cool enough to handle. Peel away the skin, which should come off easily after cooking.
10. Puree: Transfer the peeled pumpkin flesh to a blender or food processor and blend until smooth. Your homemade pumpkin puree is now ready to use or store.

Notes

• Save pumpkin seeds to roast for a healthy snack.
• Ensure the pumpkin is fully cooled before peeling to avoid burns.
• The puree can be refrigerated for up to a week or frozen for several months.
• Adjust salt according to your taste preference or recipe needs.
• Use sugar pumpkin specifically for sweeter and more flavorful puree compared to a regular pumpkin.

• Prep Time: 10 minutes
• Cook Time: 30-35 minutes
• Category: Puree
• Method: Baking
• Cuisine: American

Keywords: pumpkin puree, homemade pumpkin puree, roasting pumpkin, Instant Pot pumpkin, pumpkin recipe, fall recipes, sugar pumpkin puree