Homemade Pumpkin Puree

5 from 3 votes

Using the oven or the Instant Pot, this simple recipe yields smooth, earthy pumpkin puree with the most concentrated flavor.

Prep Time10

Cook Time1

Cooling20

Total Time1 30

Course: Condiment, Side Dish

Cuisine: American

Servings: cups

Author: Kristen Chidsey

Equipment

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

Pie Pumpkins: Use any variety or number of baking pumpkins you like. Sugar pumpkins have the best flavor in my personal opinion.

Yield:

2 ½ pound pie pumpkin = 1¾ cups puree
3½ pound pie pumpkin = 2½ cups puree

Using Homemade Puree in Place of Canned Pumpkin: It is best to drain the puree over a fine-mesh strainer lined with cheesecloth. Measure out the drained pumpkin to use in recipes calling for canned pumpkin puree.

Storage: Store in an airtight container for up to 1 week in the refrigerator or transfer to freezer-safe bag, remove air, freeze flat, and store in freezer for up to 9 months. Defrost in the fridge before use.

Nutrition