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
Scale
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
