How To Make Pumpkin Puree (Instant Pot or Oven Method) Recipe

I absolutely love making my own pumpkin puree because it tastes so much fresher and richer than the canned stuff. Whether you’re whipping up pies, soups, or even lattes, homemade pumpkin puree brings that natural sweetness and depth that instantly elevates your dish. Plus, it feels so satisfying knowing exactly what’s going into your puree—no extra preservatives or additives.

Today, I want to share with you my foolproof guide on how to make pumpkin puree using either an Instant Pot or the oven method. Both ways are surprisingly simple, and I’ll walk you through each step so you can pick the one that fits your mood and schedule. When I first tried this, I was amazed at how easy it was, and now I make batches regularly during pumpkin season!

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Ingredients You’ll Need

Honestly, this recipe is incredibly simple in terms of ingredients. The star is a good-quality sugar pumpkin that’s perfect for pureeing because of its sweet, smooth flesh. When you shop, look for smaller pie or sugar pumpkins rather than the large carving ones—they make a better texture and flavor for your puree.

• Sugar Pumpkin: Opt for a 2-pound sugar pumpkin, which is sweet and ideal for cooking—avoid carving pumpkins!
• Water: You’ll need about 1 cup for steaming in the Instant Pot method.

Variations

I like to play around with this pumpkin puree recipe depending on what I’m planning to use it for. It’s great to tweak a bit, and you can definitely make it your own depending on texture preferences or dietary needs.

• Variation: I sometimes add a pinch of cinnamon or nutmeg during pureeing if I’m using it for desserts—just enough to add warmth without overpowering.
• Vegan Swap: If you’re baking with this puree, it’s already vegan and dairy-free, so it fits perfectly with plant-based recipes.
• Smooth vs. Chunky: Feel free to puree to your preferred consistency—use a blender for silky smooth or just mash lightly if you want some texture.

How to Make How To Make Pumpkin Puree (Instant Pot or Oven Method) Recipe

Step 1: Prepare Your Pumpkin

Start by cutting your 2-pound sugar pumpkin in half and scooping out all the seeds (I save mine to roast later!). This step is crucial, and I like to use a sturdy spoon for the scooping—make sure there’s no stringy stuff left behind because it will affect your puree texture. If you’re doing the oven method, you’ll cut it into quarters to help it cook evenly.

Step 2: Cooking the Pumpkin – Instant Pot Method

Place 1 cup of water in the bottom of the Instant Pot and set a steaming rack inside. Lay your pumpkin halves on the rack, cut side up, then seal the lid. Cook on high pressure for 13 to 15 minutes—this quick cooking keeps the pumpkin moist and tender. When time’s up, do a quick pressure release and carefully remove the pumpkin to cool. This method seriously cuts down your cooking time when you’re in a rush!

Step 3: Cooking the Pumpkin – Oven Method

If you’re going the oven route (my personal favorite for that roasted flavor), preheat your oven to 350°F (175°C). Place your pumpkin quarters on a baking dish and roast them for 45 to 50 minutes. You’ll know it’s done when the flesh is tender and easily pierced with a fork. Remember to let it cool before scooping out the flesh; otherwise, you might burn your fingers!

Step 4: Puree Your Pumpkin Flesh

Once your pumpkin has cooled enough to handle, scoop the flesh into a bowl. Use a blender or an immersion blender and puree until smooth. This part is so easy, but if your pumpkin is a bit watery, you can strain it through a fine sieve or cheesecloth to thicken it up. I like to keep mine a little looser for soups and thicker for pies, so adjust based on how you’ll use the puree.

How to Serve How To Make Pumpkin Puree (Instant Pot or Oven Method) Recipe

Garnishes

When I serve pumpkin puree in dishes like soups or bowls, I love adding a swirl of coconut cream or a sprinkle of toasted pumpkin seeds on top. It adds a nice contrast in flavor and texture, plus it makes things look so inviting. A dash of cinnamon or nutmeg right before serving elevates the aroma, too.

Side Dishes

This pumpkin puree pairs beautifully with roasted autumn vegetables like Brussels sprouts or sweet potatoes. It’s also fantastic alongside savory mains like roast chicken or pork. For a lighter meal, dollop it on toast with avocado or mix it into your morning oatmeal.

Creative Ways to Present

For holiday gatherings, I’ve served this pumpkin puree layered in parfait glasses with whipped cream and spiced granola for a festive treat. Another fun idea is to swirl it into cheesecake batter or use it as a filling in crepes with a drizzle of maple syrup on the side—trust me, your guests will be impressed!

Make Ahead and Storage

Storing Leftovers

I always store leftover pumpkin puree in airtight containers in the fridge where it keeps well for about 5 to 7 days. Plastic or glass containers work great, but glass is my go-to because it doesn’t absorb smells or stains. Labeling the date helps so you don’t lose track!

Freezing

Freezing is a fantastic option if you make a big batch. I portion my pumpkin puree into ice cube trays or small freezer-safe bags for convenience. It freezes well for up to 3 months, and I always let it thaw in the fridge overnight before using it in recipes.

Reheating

To reheat pumpkin puree, I usually warm it gently on the stove over low heat with a splash of water or milk to bring back its creamy texture. Microwaving works too—just stir every 30 seconds so it heats evenly and doesn’t dry out.

FAQs

Final Thoughts

Making your own pumpkin puree at home is such a rewarding experience, and it truly makes a difference in your fall cooking and baking. Whether you’re rushing through the Instant Pot method or enjoying the cozy wait of oven roasting, you’ll find that fresh pumpkin puree adds flavor and comfort like nothing else. I hope you give this recipe a try—you might even find yourself skipping the canned stuff from now on!

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