Making pumpkin puree from scratch is easy to do! Here are two methods, the quick method in the pressure cooker or the oven roasted method which is just as easy, but takes a little more time.
How To Make Pumpkin Puree
This homemade puree goes great in recipes like Pumpkin Mac and Cheese with Roasted Veggies and Turkey Pumpkin Chili. Even Pumpkin Banana Pecan Bread for dessert!
What is Pumpkin Puree?
When a cooked pumpkin is mashed or blended into a smooth pulp. The best pumpkins for cooking and turning into a puree are the smaller pie pumpkins or sugar pumpkins rather than the larger jack-o-lantern type. This goes great with pumpkin pastas, macs, chilis, breads and cakes. You can even bake the seeds as a snack, like my Smokey BBQ Spiced Pumpkin Seeds.
The oven method is great if you want to make a large amount, as the space in the pressure cooker limits you.
You can double or triple this for the oven. Refrigerate 3 to 4 days or freeze to use in any recipe where a can of pumpkin is called for.
More Pumpkin Recipes:
- Skinny Pumpkin Pie
- Vegetarian Pumpkin Chili
- Pumpkin Spice No Bake Cheesecake
- Pumpkin Spice Cream Cheese
How To Make Pumpkin Puree (Instant Pot or Oven Method)
Ingredients
- 2 lb sugar pumpkin, halved with seeds scooped out
Instructions
Instant Pot:
- Place 1 cup water in the bottom of the Instant Pot. Place the pumpkin on the rack and cook high pressure 13 to 15 minutes. Quick release and set aside to cool.
- Scoop flesh out into a bowl and puree in blender or with an immersion blender.
Oven Method:
- Preheat oven to 350F. Cut pumpkin into quarters and place on a baking dish and roast 45 to 50 minutes, until the pumpkin is tender when pierced with a fork.
- Remove from oven and set aside to cool.
- Scoop flesh out into a bowl and puree in blender or with an immersion blender.
