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
Ingredients
- 1 small sugar pumpkin
- Pinch of coarse kosher salt
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Season: Lightly sprinkle the inside of the pumpkin halves with a pinch of coarse kosher salt to enhance the flavor during cooking.
- 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.
- 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.
- Cool and peel: Let the cooked pumpkin cool enough to handle. Peel away the skin, which should come off easily after cooking.
- 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
