If you love cooking with fresh pumpkin but dread the canned stuff’s sometimes muted flavor, let me share my foolproof recipe for How To Make Pumpkin Puree (Instant Pot or Oven Method) Recipe. It’s one of my favorite kitchen shortcuts for capturing that authentic, slightly sweet pumpkin flavor that really shines in everything from pies to soups. Plus, making pumpkin puree yourself means zero additives and complete control over texture.
Whether you’re in a hurry or have some spare time, this recipe has you covered with two simple methods: the speedy Instant Pot for a quick fix and the oven method for a deeper-roasted flavor. I discovered this trick when I first wanted fresh puree but without the mess, and now it’s a staple in my fall cooking routine. You’ll find that making your own pumpkin puree is easier and more rewarding than you might expect!
Why You’ll Love This Recipe
- Fresh Flavor: Homemade pumpkin puree has a bright, natural taste you just don’t get from canned.
- Two Easy Methods: Choose Instant Pot for speed or oven-roasting for rich, caramelized notes.
- Control Texture: Blend to your preferred smoothness whether you want silky or slightly rustic puree.
- No Preservatives: It’s all natural, which means no added sugars or stabilizers to worry about.
Ingredients You’ll Need
The best thing about this recipe is how simple it is—just one star ingredient that you probably didn’t realize has so much potential. Getting a quality sugar pumpkin ensures your puree is sweet and flavorful, perfect for all your fall recipes.
- Sugar Pumpkin: Also known as “pie pumpkin,” these are smaller and sweeter than carving pumpkins, giving you a naturally sweet puree that’s perfect for baking and cooking.
Variations
I love that this recipe is such a blank canvas—you can totally tweak it based on how you plan to use the puree or even your equipment. Feel free to experiment and make small changes to fit your kitchen and taste buds.
- Sweetened Puree: If you want to use the puree for dessert recipes, try stirring in a little maple syrup or brown sugar after blending for extra sweetness.
- Spiced Pumpkin Puree: I sometimes add pumpkin pie spice or cinnamon to warm up the flavor, especially if I’m using it for pancakes or oatmeal.
- Chunky Texture: If you prefer a more rustic puree, pulse less in your blender or use a fork to mash, which works well for savory dishes like pumpkin chili.
- Different Pumpkin Types: You can try other small pumpkins like Cinderella or Fairytale pumpkins, but sugar pumpkins remain my favorite for ease and taste.
How to Make How To Make Pumpkin Puree (Instant Pot or Oven Method) Recipe
Step 1: Prepare the Pumpkin
Start by washing your sugar pumpkin and cutting it in half to scoop out the seeds and strings. I always save the seeds for roasting—it’s like a bonus snack! Once cleaned, you’re ready for the cooking method you prefer. If using an Instant Pot, place a cup of water in the bottom and set the metal rack inside. Lay the pumpkin halves skin-side down on the rack.
Step 2: Cook Your Pumpkin
Instant Pot Method: Seal the lid and cook on high pressure for 13 to 15 minutes depending on the pumpkin size. Quick-release the pressure carefully when the time is up and let the pumpkin cool enough to handle.
Oven Method: Preheat your oven to 350°F (175°C). Cut the pumpkin into quarters and place them cut-side down on a baking sheet or dish. Roast for 45 to 50 minutes until the flesh is fork-tender. This method takes longer but yields a deeper, roasted flavor that I personally adore.
Step 3: Puree the Pumpkin
Carefully scoop out the soft flesh into a bowl. I usually use an immersion blender directly in the bowl because it’s quick and easy, but a countertop blender works great too. Blend until smooth or to your desired consistency. If it’s too thick, you can add a small splash of water to loosen it up.
Step 4: Use or Store Your Pumpkin Puree
Once blended, use your fresh pumpkin puree immediately or let it cool completely before storing it in an airtight container in the fridge for up to a week. You can also freeze portions for longer storage—handy for when pumpkin craving strikes later in the season!
Pro Tips for Making How To Make Pumpkin Puree (Instant Pot or Oven Method) Recipe
- Pick the Right Pumpkin: I always choose smaller sugar pumpkins because the flesh is sweeter and less watery than carving varieties.
- Quick Release Safety: When using the Instant Pot, be mindful of steam on quick release—use a towel to protect your hand and avoid burns.
- Don’t Over-Blitz: For a silky puree, blend just until smooth; over-blending can sometimes make the texture gummy.
- Cool Before Storing: Letting the puree cool completely before sealing prevents condensation that can shorten freshness.
How to Serve How To Make Pumpkin Puree (Instant Pot or Oven Method) Recipe
Garnishes
When I serve dishes made with this puree—like pumpkin soup or mash—I love topping them with roasted pepitas for crunch and a drizzle of browned butter for richness. A sprinkle of fresh thyme or sage elevates the flavor beautifully too.
Side Dishes
This pumpkin puree pairs perfectly with rosemary garlic bread, crisp green salads, or roasted root vegetables. For a cozy meal, serve alongside pan-seared chicken or a hearty lentil stew.
Creative Ways to Present
I once layered pumpkin puree with yogurt and toasted granola in a parfait glass for a stunning brunch treat. Another time, I swirled it into risotto for a pop of color and flavor at a dinner party—both were huge hits!
Make Ahead and Storage
Storing Leftovers
I store leftover pumpkin puree in airtight containers in the fridge, where it keeps beautifully for up to 7 days. Make sure the container is sealed tight to avoid any fridge odors mingling with your puree.
Freezing
Freezing is a game changer for me. I portion the puree into ice cube trays, freeze until solid, then transfer cubes to freezer bags. This way, I have ready-to-use portions perfect for smoothies, sauces, or baking all year round.
Reheating
When reheating, I gently warm pumpkin puree on the stove or in the microwave, stirring frequently to keep the texture silky and prevent drying out. Adding a splash of water or milk can help if it thickens up too much.
FAQs
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Can I use any pumpkin for this recipe?
While you technically can, sugar pumpkins or pie pumpkins are best because they have sweeter, denser flesh ideal for pureeing. Large carving pumpkins tend to be watery and bland.
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Should I peel the pumpkin before cooking?
No need to peel before cooking—roasting or pressure cooking softens the skin enough that you only need to scoop out the flesh afterward. It makes prep much easier!
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How long does homemade pumpkin puree last in the fridge?
It usually stays fresh for about 5 to 7 days when stored in a sealed container. For longer storage, freezing is your best bet.
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Can I substitute canned pumpkin with homemade puree?
Absolutely! Homemade pumpkin puree can be used one-for-one in any recipe calling for canned pumpkin, giving you richer flavor and fresher taste.
Final Thoughts
I absolutely love how making pumpkin puree from scratch elevates my seasonal cooking. It’s such a simple thing that unlocks a world of homemade pies, soups, and breads bursting with fresh flavor. Once you try the How To Make Pumpkin Puree (Instant Pot or Oven Method) Recipe yourself, I guarantee you’ll wonder why you ever settled for canned. So grab a sugar pumpkin and give it a go—you’ll enjoy every delicious bite!
Print
How To Make Pumpkin Puree (Instant Pot or Oven Method) Recipe
- Prep Time: 5 min
- Cook Time: 15 min (Instant Pot) or 50 min (Oven)
- Total Time: 20 min (Instant Pot) or 55 min (Oven)
- Yield: Approximately 1.5 cups of pumpkin puree
- Category: Sauce
- Method: Instant Pot
- Cuisine: American
Description
Learn how to make smooth and fresh pumpkin puree at home using either the quick Instant Pot method or the traditional oven roasting method. This recipe guides you through both techniques to create versatile pumpkin puree perfect for pies, soups, and other fall favorites.
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 and place the metal rack inside.
- Cook Pumpkin in Instant Pot: Place the halved pumpkin on the rack, seal the lid, and cook on high pressure for 13 to 15 minutes. Use quick release to release the pressure. Remove and set aside to cool.
- Puree Pumpkin (Instant Pot method): Once cooled, scoop out the tender pumpkin flesh into a bowl and puree using a blender or immersion blender until smooth.
- Preheat Oven: Preheat your oven to 350°F (175°C) for the oven roasting method.
- Roast Pumpkin: Cut the pumpkin into quarters and place them on a baking dish. Roast for 45 to 50 minutes until the pumpkin is tender when pierced with a fork. Remove and let cool.
- Puree Pumpkin (Oven method): Scoop the roasted pumpkin flesh into a bowl and puree using a blender or immersion blender until smooth.
Notes
- You can choose between the quick Instant Pot method for faster results or the oven roasting method for richer flavor.
- Make sure to cool the pumpkin sufficiently before pureeing to avoid steam burns.
- Use a sugar pumpkin or pie pumpkin for best flavor and texture in your puree.
- Store leftover pumpkin puree in an airtight container in the refrigerator for up to a week or freeze for longer storage.
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 30
- Sugar: 3g
- Sodium: 2mg
- Fat: 0.1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
