This Pumpkin Puree recipe is easy to make in the Instant Pot or Oven and takes your pumpkin pies, cookies, muffins and breads to the next level. Learn how to make homemade pumpkin puree once you spot sugar or pie pumpkins in the store.
My kids love carving and decorating a bunch of sugar pumpkins for Halloween and putting them around the house with tea-lights. But did you know that these cute, little pumpkins can be cooked and pureed for all of your Fall baking adventures.
That's right! Get ready to stock up on homemade pumpkin puree. It's a treat you and your family will love!
What are Sugar pumpkins? What is the difference between sugar pumpkins and regular pumpkins?
Sugar pumpkins, also known as Pie Pumpkins, are a smaller, sweeter variety of pumpkins. They are less fibrous in texture as compared to regular size ones, which makes them a great choice for cooking.
Compared to carving pumpkins, pie pumpkins are smaller hence easier to bake. An average fruit weighs between 2 to 3 pounds.
Creamy & Rich Homemade Pumpkin Puree
Till a few years ago, I used to think that making homemade pumpkin puree was a very time consuming process and was happy using canned pumpkin.
But as soon as I made pumpkin puree from scratch for the first time, I never looked at canned pumpkin again! And now, I look forward to when the orange squash pops up in the stores around late September. Here are some reasons to love this recipe:
- It's a fast, easy recipe that's virtually hands-off for tender, fresh pumpkin flesh every time.
- Fresh pumpkin puree has a pleasant aroma and is lighter in texture as compared to the canned version. This translates to whatever you end up making with it.
- Pumpkin puree can be used in both, sweet and savory recipes, for a fall-inspired treat at any meal.
What Type of Pumpkin Is Best For Puree?
You know Fall is here when you start seeing cute little sugar pumpkins or pie pumpkins in your grocery stores.
Like their name suggests, they are sweeter than the big ones, which makes them ideal for pies, cakes, soups and so much more! They range anywhere from 2 to 3 pounds in weight.
That being said, the medium-size pumpkins, between 4 to 6 pounds, also work great for cooking. The larger ones that are typically used for carving Jack-o-lanterns have a fibrous texture and aren't as sweet, so I would't recommend those for cooking.
Ingredients - Notes & Availability
All it takes is two ingredients for a fresh, homemade puree that outshines any canned variety - fresh pumpkin squash and water.
- Pumpkin: I like using smaller size sugar pumpkins for making puree, around 2 pounds each. Look for the pumpkins in the supermarket labeled sugar pumpkin or pie pumpkin.
- Water: We need water for steaming the pumpkin if using the Instant Pot method, and a little for blending later.
Two Cooking Methods - Oven vs. Instant Pot
Before we dive into the recipe, it's important to weigh the pros and cons between the Oven and Instant Pot method. Here is what I've found:
If you're cooking 2 or more pumpkins, I would recommend using the oven method.
You can easily fit 2 sugar pumpkins, around 2 pounds each, on one baking sheet. So after the height adjustments, you can roast up to 4 pumpkins at the same time. Just remember to switch the top and bottom layer half way through for even cooking.
That being said, if you're cooking just one pumpkin, the Instant Pot is the clear winner. It cuts down the cooking time by a third.
Step By Step Instructions for Pumpkin Puree Recipe
Pick and choose either method of steaming or roasting the pumpkin squash depending on how many you have on hand.
Instant Pot Pumpkin Puree (for 1 pumpkin)
- Prep the Pumpkin: Wash and dry the sugar pumpkin. If the pumpkin is too tall to fit in the Instant Pot, cut the stem using a chef's knife by laying the pumpkin sideways on a damp kitchen towel, so it stays stable.
- Pressure Cook: Pour 1 cup water in the inner pot of a 6 qt Instant Pot, or 2 cups for an 8 qt. Place the trivet and put the pumpkin on the trivet. Close the lid. Set the valve to Sealing mode. Press Manual, high, for 12 minutes. (check time variation in recipe notes)
- Cool and core: Let the pressure release naturally. Open the lid after the pin drops, remove the pumpkin and let it cool for 10 minutes. Slice the pumpkin in half or quarters. Using a spoon, remove the seeds and stringy core. You can save the seeds for roasting, if you wish.
- Puree: Using a sharp spoon, scoop out the flesh, like you would for an avocado. The skin is so soft that it starts separating very easily from the flesh. Using water if needed, blend the pumpkin flesh in a food processor or blender until smooth.
Oven Roasted Pumpkin Puree (for 2 or more pumpkins)
- Preheat the oven: Preheat the oven to 350°F. Wash and dry the sugar pumpkin.
- Slice and prep: Cut the stem using a chef's knife by laying the pumpkin sideways on a damp kitchen towel, so it stays stable. Now slice it in half. Using a spoon or an ice cream scoop, remove the seeds and stringy core. You can save the seeds for roasting, if you wish.
- Bake: Line a baking tray with parchment paper or foil. Place the pumpkin face down on the sheet (flat side down). Roast in the oven for 40-45 minutes, or till the pumpkin skin darkens and the flesh is fork tender. The exact time will depend on the size of the pumpkin.
- Cool and puree: Cool the pumpkin for 10 minutes. Using a large spoon, scoop out the flesh, like you would for an avocado. Blend the pumpkin flesh in a food processor or blender until smooth. Use water as needed, a tablespoon at a time.
Yield: One 2-pound sugar pumpkin should result in roughly 2-2.5 cups of pumpkin puree.
Uses - What Can I Make with a Cup of Pumpkin Puree?
In my house, we end up using the puree in pumpkin pie, pumpkin spice cornbread, pumpkin spice pancakes and our latest 'food-venture' - pumpkin bread!
Storage Instructions - How Long Does Homemade Pumpkin Puree Last?
The pureed pumpkin flesh will keep stored in an airtight container in the fridge for up to one week.
When going to incorporate it into any recipe, just make sure to remove from the fridge at least 30 minutes beforehand. Room temperature pumpkin mixes in smoother.
Freezer-Friendly - Can I Freeze Pumpkin Puree?
Yes! Pumpkin puree freezes beautifully so you can enjoy the flavor of fall anytime of year.
To freeze, place about 1 cup portion sizes (the equivalent of ½ can) into Ziplock freezer bags. Push out all the air and seal tight. Label, date and freeze flat in your freezer for up to 3 months. Thaw to room temperature right on your kitchen counter or overnight in the fridge.
Storage Tip: Small airtight containers can also be used, but I like the plastic storage bag option since I can lay them flat in my freezer. The 1 cup portion size allows me to remove a small amount of puree at a time.
Recipe Tips & Notes:
- Look for sugar or pie pumpkin. They are smaller, sweeter and pop up in supermarkets around September. These are not the same as the pumpkins you get from pumpkin picking.
- For medium size pumpkins (3-4 pounds), adjust the Instant Pot cooking time to 15 minutes, high pressure. Let the pressure naturally release. The pumpkin flesh should be fork tender. If it's still hard, cook for 5 minutes more at High pressure, with another natural release. Let it cool for 10 minutes, then finish slicing, deseeding and pureeing.
- If the pumpkin is too big to safely fit in your Instant Pot, remove the stem, cut in half and scoop out the seeds and strings. Cut into quarters and place on the trivet. Cook on high pressure for 5 minutes, followed by a natural pressure release.
- Don't fret about the seeds and strings. Scooping out the seeds and stringy core will take a little muscle power, but it's okay if some strings remain. This will not affect the taste or texture of your puree.
- No oil is necessary. We want pure pumpkin puree without any addition flavor. This really makes the pumpkin shine.
- Puree in a blender, food processor or with a potato masher. I found I got the best results with the blender or food processor, but use whatever pureeing tool you have on hand. A potato ricer or food mill can also work.
- Add water, if necessary. The moisture content in each little pumpkin will vary. If your pumpkin is dry or not blending, add 1 Tablespoon of water at a time until a smooth consistency is reached. That being said, if you find your pumpkin puree to be too watery, strain through a fine mesh sieve to rid of extra moisture.
- Use immediately or store for later. Feel free to make pumpkin bread or any of your favorite pumpkin recipes as soon as the puree is ready. It will also keep for up to one week stored in an airtight container in the fridge. Just make sure to bring to room temperature before using.
- Freeze to enjoy pumpkin any time of year. Simply place about 1 cup portion sizes (the equivalent of ½ can) into small Ziplock freezer bags, push out all the air and seal tight. Label, date and freeze flat in your freezer for up to 3 months. When ready to use, thaw to room temperature right on your kitchen counter or overnight in the fridge.
Pumpkin Puree FAQ
Believe it or not, but canned pumpkin is not always 100% pumpkin! It's actually a blend of winter squashes (butternut, acorn, etc.). The blends vary depending on brand and manufacturer. Dickinson squash, owned by the popular Libby's brand, is a proprietary blend!
Pumpkin puree is just that - cooked and mashed squash. Pumpkin pie filling, on the other hand, is sweetened and spiced pumpkin. It is commonly used as a convenient, short-cut ingredient for pumpkin pie recipes.
For any amount of pumpkin puree your recipe calls for, use an equal amount of cooked, cooled and mashed sweet potato or butternut squash.
More Fall-Inspired Recipes From My Kitchen
- Pumpkin Spice Cornbread: Earthy and sweet cornbread mix meets creamy and moist homemade pumpkin puree for a savory Fall treat or base for stuffings.
- Cranberry Orange Cornbread: A spiced up cornbread recipe that's moist, sponge-cake like and ready in 30 minutes in the Instant Pot or Oven.
- Cranberry Sauce: A jam-like relish made by cooking down cranberries with sugar with just a handful of ingredients and a super easy Instant Pot or Stovetop recipe.
- Pumpkin Bread:
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📖 Recipe
Pumpkin Puree Recipe | Instant Pot & Oven
Equipment
- Oven
Ingredients
- 1 cup water for adding to the Instant Pot
- 2 lb sugar pumpkin : about 1 small pumpkin - see notes for 3-4 pound pumpkin
- ¼ cup water or as needed for pureeing
Instructions
Instant Pot Pumpkin Puree (for 1 pumpkin)
- Wash and dry the sugar pumpkin. If the pumpkin is too tall to fit in the Instant Pot, cut the stem using a chef's knife by laying the pumpkin sideways on a damp kitchen towel, so it stays stable.
- Pour 1 cup water in the inner pot of a 6 qt Instant Pot, or 2 cups for an 8 qt. Place the trivet and put the pumpkin on the trivet. Close the lid. Set the valve to Sealing mode. Press Manual, high, for 12 minutes. (check time variation in recipe notes)
- Let the pressure release naturally. Open the lid after the pin drops, remove the pumpkin and let it cool for 10 minutes. Slice the pumpkin in half or quarters. Using a spoon, remove the seeds and stringy core. You can save the seeds for roasting, if you wish.
- Using a sharp spoon, scoop out the flesh, like you would for an avocado. The skin is so soft that it starts separating very easily from the flesh. Blend the pumpkin flesh in a food processor or blender until smooth. Use water as needed, a tablespoon at a time.
Oven Roasted Pumpkin Puree (for 2 or more pumpkins)
- Preheat the oven to 350°F. Wash and dry the sugar pumpkin.
- Cut the stem using a chef's knife by laying the pumpkin sideways on a damp kitchen towel, so it stays stable. Now slice it in half. Using a spoon or an ice cream scoop, remove the seeds and stringy core. You can save the seeds for roasting, if you wish.
- Line a baking tray with parchment paper or foil. Place the pumpkin face down on the sheet (flat side down). Roast in the oven for 40-45 minutes, or till the pumpkin skin darkens and the flesh is fork tender. The exact time will depend on the size of the pumpkin.
- Cool the pumpkin for 10 minutes. Using a large spoon, scoop out the flesh, like you would for an avocado. Blend the pumpkin flesh in a blender or food processor until smooth. Add water as needed to reach your preferred consistency.
Notes
- Look for sugar or pie pumpkin. They are smaller, sweeter and pop up in supermarkets around September. These are not the same as the pumpkins you get from pumpkin picking.
- For medium size pumpkins (3-4 pounds), adjust the Instant Pot cooking time to 15 minutes, high pressure. Let the pressure naturally release. The pumpkin flesh should be fork tender. If it's still hard, cook for 5 minutes more at High pressure, with another natural release. Let it cool for 10 minutes, then finish slicing, deseeding and pureeing.
- If the pumpkin is too big to safely fit in your Instant Pot, remove the stem, cut in half and scoop out the seeds and strings. Cut into quarters and place on the trivet. Cook on high pressure for 5 minutes, followed by a natural pressure release.
- Don't fret about the seeds and strings. Scooping out the seeds and stringy core will take a little muscle power, but it's okay if some strings remain. This will not affect the taste or texture of your puree.
- No oil is necessary. We want pure pumpkin puree without any addition flavor. This really makes the pumpkin shine.
- Puree in a blender, food processor or with a potato masher. I found I got the best results with the blender, but use whatever pureeing tool you have on hand. A potato ricer or food mill can also work.
- Add water, if necessary. The moisture content in each little pumpkin will vary. If your pumpkin is dry or not blending, add 1 Tablespoon of water at a time until a smooth consistency is reached. That being said, if you find your pumpkin puree to be too watery, strain through a fine mesh sieve to rid of extra moisture.
- Use immediately or store for later. Feel free to make pumpkin bread or any of your favorite pumpkin recipes as soon as the puree is ready. It will also keep for up to one week stored in an airtight container in the fridge. Just make sure to bring to room temperature before using.
- Freeze to enjoy pumpkin any time of year. Simply place about 1 cup portion sizes (the equivalent of ½ can) into small Ziplock freezer bags, push out all the air and seal tight. Label, date and freeze flat in your freezer for up to 3 months. When ready to use, thaw to room temperature right on your kitchen counter or overnight in the fridge.
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