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You won't believe just how easy it is to make Homemade Pumpkin Puree! Using the oven or the Instant Pot, this simple recipe yields smooth, earthy pumpkin puree with the most concentrated flavor.
You will always find a can of pumpkin puree in my pantry, as there are so many ways to use canned pumpkin. But when pumpkin is in season, I love making homemade pumpkin puree. It is inexpensive, incredibly smooth creamy, and perfectly delicious.
Which Pumpkins are Best for Pumpkin Puree?
When it comes to making pumpkin puree, you must use baking pumpkins, not carving pumpkins that are used to make jack-o-lanterns. They will be often labeled sugar pumpkins or pie pumpkins and are seasonal items.
How to Make Homemade Pumpkin Puree
There are two ways to prepare the pumpkins to make homemade pumpkin puree. You can opt to bake your pie pumpkins or pressure cook the pumpkin. I will break down each option and the pros and cons so that you can choose the method that works best for you. using the Instant Pot. Roasting the pumpkins will develop the most intensely flavored pumpkin flavor, while the Instant Pot is a hands-off method for cooking the pumpkin.
Method One: Roast Baking Pumpkins
Roasting the pumpkins is my preferred method. As they bake, the natural sugars caramelize, creating a rich, sweet flavor and an intensely delicious pumpkin puree. You can even roast multiple pumpkins at once if you would like.
- Wash, dry, and slice the top off a sugar pie pumpkin. Cut in half and scoop out seeds.
- Place halves cut-side down on a rimmed baking sheet lined with parchment paper and bake for 50-60 minutes, or until tender.
- Cool for 20 minutes, then peel and scoop out flesh.
- Blend or puree until smooth.
Method Two: Pressure Cook the Pumpkins
While roasting the pumpkins yields the most flavorful puree, the easiest method is to pressure cook them. The three downsides are that you can only cook one pumpkin at a time, the baking pumpkin needs to be on the smaller side (~3 pounds), and you'll lose some of the flesh when removing the seeds.
- Place trivet in the Instant Pot and pour in 1½ cups cold water.
- Wash pumpkin and trim stem if needed to fit.
- Set pumpkin on trivet, cook on high pressure for 15 minutes, and let pressure release naturally for 10 minutes.
- Remove pumpkin, discard stem and seeds, and scoop out flesh.
- Blend in a blender or food processor until smooth.
Yield: How Much Pumpkin Puree You'll Get
The amount of puree you'll get depends on the size of your pie pumpkin:
- 2½-pound pumpkin: about 1¾ cups puree
- 3½-pound pumpkin: about 2½ cups puree
Strain Before Measuring! Homemade pumpkin puree is naturally higher in water than canned. It is best to strain it through a fine mesh strainer or cheesecloth before using.
Conversion: Use 1⅞ cups of strained homemade puree for every 15-ounce can of pumpkin puree.
Storage Instructions
- Refrigerate: Store in an airtight container for up to 1 week in the refrigerator.
- Freeze: Transfer to freezer-safe bag, remove air, freeze flat, and store in freezer for up to 9 months. Defrost in the fridge before use.
Recipes Using Homemade Pumpkin Puree
Use this homemade pumpkin puree, pumpkin pie spice and an all-butter pie crust to make the most delicious homemade pumpkin pie you have ever had! Or one of the following favorites:
Homemade Pumpkin Puree
Ingredients
- 1 sugar pie pumpkin, or another variety of pie pumpkin
Instructions
Oven Directions
- Preheat the oven to 350℉ (175℃). Line a large, rimmed baking sheet with parchment paper.
- Wash and dry the sugar pie pumpkin(s). Slice off the top of a pumpkin, removing the stem. Cut the pumpkin in half, from the top to the bottom. Use a large spoon to remove the seeds and pulp from each pumpkin.
- Lay each half of the pumpkin(s) face-down on the prepared baking sheet. and bake the pumpkin for 50-60 minutes, or until the flesh is very tender when pierced with a fork. Allow the pumpkin to cool on the pan for 20 minutes.
- Once the pumpkin is cool enough to handle peel off the skin or use a large spoon to scrape the flesh from the pumpkin halves into the bowl of a large food processor fitted with an S-blade. Process for 3-5 minutes or until smooth and creamy. If needed, and only if needed, add ½ tablespoon of water at a time to get the puree smooth.
Instant Pot Directions
- Wash and dry the pumpkin. Place the trivet inside the inner pot of an electric pressure cooker. Pour in 1½ cups of cold tap water into the inner pot of the Instant Pot. Place the pie pumpkin on the trivet. If needed, cut off the stem of the pumpkin in order to fit inside the inner pot.
- Cook on high pressure for 15 minutes. Once the cooking time has elapsed, let the pressure release naturally for 10 minutes.
- Remove the pumpkin, remove the stem, and scoop out the seeds. Place the flesh of the pumpkin into a food processor fitted with an s-blade. Process for 3-5 minutes or until smooth and creamy. If needed, and only if needed, add ½ tablespoon of water at a time to get the puree smooth.
Notes
- 2 ½ pound pie pumpkin = 1¾ cups puree
- 3½ pound pie pumpkin = 2½ cups puree
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thanks a lot for this great pumpkin puree recipe! Highly recommended!
I'm glad you included the selection of pumpkins. It turned out so smooth and delicious.
This was so useful. My store was out and my kids really wanted pumpkin cake! Perfect use for all the pie pumpkins in our garden!
I am so glad you found this recipe! I am sure your kids were thrilled!