I absolutely love making my own pumpkin puree—there’s just something so satisfying about turning fresh sugar pumpkin into that silky, vibrant base for all my fall baking and cooking. Whether you’re pressed for time or want that extra roasted flavor, this How To Make Pumpkin Puree (Instant Pot or Oven Method) Recipe has got you covered with two super straightforward approaches.
When I first tried this, I was amazed at how easy it was to get that perfect texture and rich pumpkin taste without opening a can. Plus, you’ll find that homemade puree really elevates your pies, soups, and even smoothies. Trust me, once you try making pumpkin puree yourself, you won’t look back!
Why You’ll Love This Recipe
- Two Easy Methods: Choose between the speedy Instant Pot or the classic oven roasting based on your schedule and flavor preference.
- Fresh & Flavorful: Homemade puree tastes so much fresher and richer than canned pumpkin—your recipes will really stand out.
- Simple Ingredients: All you need is one sugar pumpkin—no additives or preservatives involved.
- Versatility: Use your pumpkin puree in pies, soups, pancakes, lattes, and so much more—it’s a base that works year-round!
Ingredients You’ll Need
Honestly, this recipe couldn’t be simpler because it really shines with just one star ingredient: sugar pumpkin. A small sugar pumpkin is sweet and tender, making it perfect for a smooth puree that’s just right for both sweet and savory dishes.
- Sugar Pumpkin: Look for smaller pumpkins labeled “sugar” or “pie” pumpkins—these have a sweeter, less watery flesh than jack-o’-lanterns and make beautifully smooth puree.
Variations
I like to keep things simple here, but you can absolutely tweak the puree to suit your needs. Whether you want it thicker for pies or a bit more watery for soups, adjusting the pumpkin and cooking time does the trick.
- Spiced Pumpkin Puree: Once you have your puree, stir in a pinch of cinnamon, nutmeg, or ginger for a quick spiced twist that amps up autumn vibes.
- Sweetened Pumpkin Puree: Add a little maple syrup or honey after pureeing if you want a naturally sweetened base for desserts.
- Richer Texture: For a silkier puree, blend a bit of cooked sweet potato or carrot with your pumpkin for extra creaminess.
- Savory Use: Skip the sweeteners and spices and use your homemade puree as a base for savory pumpkin soups or sauces—you’ll appreciate the freshness!
How to Make How To Make Pumpkin Puree (Instant Pot or Oven Method) Recipe
Step 1: Prep Your Pumpkin for Cooking
Start by cutting your sugar pumpkin in half and scooping out the seeds and stringy bits. You can save those seeds for roasting later if you want a tasty snack! For the Instant Pot method, halving the pumpkin is perfect for fitting on the rack. For the oven method, you’ll want to cut the pumpkin into quarters so it roasts evenly.
Step 2: Choose Your Cooking Method
If you’re short on time, the Instant Pot method is a game-changer. Pour one cup of water into the bottom of the pot, place the pumpkin halves on the rack, and cook at high pressure for 13 to 15 minutes. When the timer’s up, do a quick release, then set your pumpkin aside to cool just enough so you can handle it without burning your fingers.
On a more relaxed day, I prefer the oven method—it takes longer (about 45 to 50 minutes at 350°F), but the roasting amps up those natural sugars and adds a slightly caramelized flavor that’s subtle but lovely. Lay the pumpkin quarters flesh side down on a baking dish for that perfect tender result.
Step 3: Puree the Pumpkin Flesh
Once your pumpkin is cool enough to handle, scoop the soft flesh out into a bowl. I like using an immersion blender since it’s quick and easy, but a regular blender or food processor works just fine too. Blend until smooth—no lumps! If it feels too thick, you can add a little water to reach your desired consistency.
Pro Tips for Making How To Make Pumpkin Puree (Instant Pot or Oven Method) Recipe
- Pick the Right Pumpkin: Sugar pumpkins are smaller and sweeter—don’t grab the big carving pumpkins for the best puree texture and flavor.
- Don’t Overcook: Whether using Instant Pot or oven, watch for fork-tender flesh to avoid mushy or watery puree.
- Cool Before Blending: Letting the pumpkin cool slightly saves you from splattering hot puree everywhere, plus it makes blending safer.
- Freeze in Portions: Avoid reheating large batches by freezing your puree in ice cube trays or small containers—super handy for when you only need a little!
How to Serve How To Make Pumpkin Puree (Instant Pot or Oven Method) Recipe
Garnishes
I often sprinkle a little cinnamon or nutmeg on top of pumpkin dishes using my homemade puree—it brings out that warm spice instantly. For soups, a drizzle of cream and a sprinkle of toasted pumpkin seeds add great texture and flavor. Honestly, simple garnishes like fresh herbs can completely transform savory pumpkin recipes.
Side Dishes
I love pairing recipes using fresh pumpkin puree with crusty bread or garlic roasted veggies. For a cozy meal, pumpkin soup made from this puree goes beautifully with a grilled cheese sandwich. The contrast between creamy pumpkin and crispy bread is irresistible!
Creative Ways to Present
For holiday gatherings, I’ve served pumpkin puree layered in parfait glasses with whipped cream and spiced granola for a fun pumpkin dessert. You can also pipe cooled pumpkin puree onto tarts or add swirls into cheesecake batter if you’re feeling adventurous. Using ramekins or mini pumpkins as bowls makes it quite the showstopper too!
Make Ahead and Storage
Storing Leftovers
I usually store leftover pumpkin puree in an airtight container in the fridge, where it keeps well for about 4 to 5 days. I label the container with the date so I remember to use it up before it loses that fresh flavor.
Freezing
Freezing pumpkin puree is a huge time-saver for me. I portion it in ice cube trays or small freezer bags, then thaw what I need, avoiding waste. Make sure to squeeze out extra air from bags before freezing to prevent freezer burn—that way, your puree tastes just as vibrant later on.
Reheating
I gently reheat frozen or refrigerated pumpkin puree on the stove over low heat or microwaved in short bursts. Stirring frequently helps it warm evenly without drying out. If it looks too thick, just stir in a splash of water or milk to bring back its creamy silky texture.
FAQs
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Can I use regular pumpkin instead of sugar pumpkin for this puree?
It’s best to use sugar or pie pumpkins because they have a sweeter taste and smoother texture. Larger carving pumpkins tend to be watery and less flavorful, which can affect your puree’s quality.
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How long does homemade pumpkin puree last in the fridge?
Stored in an airtight container, homemade pumpkin puree generally keeps for about 4 to 5 days. If you won’t use it by then, freezing is the way to go.
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Is the Instant Pot method better than roasting?
The Instant Pot is fantastic when you need puree fast because it cooks the pumpkin quickly and evenly. Roasting in the oven, however, develops deeper flavors thanks to caramelization, so choose based on how much time and flavor intensity you want.
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Do I need to peel the pumpkin before cooking?
Nope! Just cut it in halves or quarters and cook with the skin on. The skin softens during cooking and is easy to separate from the flesh afterward when scooping out for pureeing.
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Can I make pumpkin puree without a blender?
If you don’t have a blender or immersion blender, you can mash the cooked pumpkin flesh very thoroughly with a fork or potato masher. The texture won’t be quite as smooth but still delicious for most recipes.
Final Thoughts
This How To Make Pumpkin Puree (Instant Pot or Oven Method) Recipe quickly became one of my kitchen staples because it’s both simple and satisfying. I love that I can choose the method that fits my mood or timeframe and always end up with wonderfully fresh pumpkin puree ready for anything from pie to pancakes. Give it a try—you’ll find it’s a little kitchen ritual that pays off big with every bite!
Print
How To Make Pumpkin Puree (Instant Pot or Oven Method) Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes (Instant Pot) or 45-50 minutes (Oven)
- Total Time: 20 minutes (Instant Pot method) or approximately 50-55 minutes (Oven method)
- Yield: About 2 cups of pumpkin puree
- Category: Sauce/Condiment
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Description
Learn how to make smooth and fresh pumpkin puree from scratch using either your Instant Pot for a quick method or the oven for a slow-roasted, flavorful option. This homemade pumpkin puree is perfect for pies, soups, and other fall recipes.
Ingredients
Ingredients
- 2 lb sugar pumpkin, halved with seeds scooped out
- 1 cup water (for Instant Pot method)
Instructions
- Prepare Instant Pot: Pour 1 cup of water into the bottom of the Instant Pot to create steam for pressure cooking. Place the pumpkin halves on the rack inside the pot to keep them above the water.
- Pressure Cook Pumpkin: Seal the Instant Pot and cook on high pressure for 13 to 15 minutes. Perform a quick pressure release when done and carefully remove the pumpkin to cool.
- Puree Pumpkin (Instant Pot): Once the pumpkin is cool enough to handle, scoop out the flesh into a bowl. Use a blender or immersion blender to puree the pumpkin until smooth.
- Preheat Oven: For the roasting method, preheat your oven to 350°F (175°C).
- Prepare Pumpkin for Roasting: Cut the pumpkin into quarters and place them on a baking dish, cut side down for even roasting.
- Roast Pumpkin: Roast the pumpkin in the preheated oven for 45 to 50 minutes, or until the flesh is tender when pierced with a fork.
- Cool and Puree (Oven): Remove the pumpkin from the oven and allow it to cool. Scoop the flesh into a bowl and puree with a blender or immersion blender until smooth.
Notes
- Making pumpkin puree from scratch is easy and fresher than canned alternatives.
- The Instant Pot method is faster, taking around 20 minutes total.
- The oven method takes longer but adds a richer roasted flavor to the puree.
- Use sugar pumpkins for best flavor and texture, not large carving pumpkins.
- Puree can be stored in the refrigerator for up to 5 days or frozen for longer storage.
Nutrition
- Serving Size: 1/2 cup
- Calories: 40
- Sugar: 2g
- Sodium: 2mg
- Fat: 0.2g
- Saturated Fat: 0g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
