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How To Make Pumpkin Puree (Instant Pot or Oven Method) Recipe

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  • Author: Lauren
  • 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

Scale

Ingredients

  • 2 lb sugar pumpkin, halved with seeds scooped out
  • 1 cup water (for Instant Pot method)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Preheat Oven: For the roasting method, preheat your oven to 350°F (175°C).
  5. Prepare Pumpkin for Roasting: Cut the pumpkin into quarters and place them on a baking dish, cut side down for even roasting.
  6. 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.
  7. 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

Find it online: https://tastyrates.com/how-to-make-pumpkin-puree-instant-pot-or-oven-method-recipe/