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Home All Recipes

How To Make Pumpkin Puree

Easy homemade pumpkin recipe made in the pressure cooker
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By: Diana Last updated on October 26, 2021

This post may contain affiliate links. Please read my disclosure policy.

Easy homemade pumpkin pie puree made from scratch. Ditch the pumpkin puree cans and start making your own at home using fresh pumpkin to use in your favorite holiday recipes!

A weck jar with pumpkin puree and metal spoon


Let’s talk about pumpkin puree. It’s this time of the year when everyone is either cooking or baking with pumpkin, and that means stocking up on lots of pumpkin puree. I find homemade pumpkin puree much healthier than canned pumpkin puree, and it saves a lot of money.

You can make pumpkin puree from roasted pumpkin, steamed pumpkin, in a pressure cooker, over the stovetop, or in the microwave.

Homemade Pumpkin Puree

Every year, I make my own pumpkin pie puree. I find it so easy to make, and it sure is healthier than using canned puree. It usually takes about half an hour from start to finish, and then I divide the puree into portions and it goes in the freezer. Pumpkin puree could be made by roasting a pumpkin, but the easiest way that doesn’t need much effort or creates a mess is by steaming the pumpkin in the pressure cooker.

Instant Pot Pumpkin Puree

I love my Instant Pot! It just makes my life so easy as it saves so much time, I can leave the kitchen and go do other things while my food is being cooked. And it doesn’t create any mess especially when I’m cooking a one-pot meal in it.

A whole pumpkin in the Instant Pot

Cooking the pumpkin in the pressure cooker to make pumpkin puree takes just 12 minutes after you let the IP come to pressure. The pumpkin comes out so soft and very well cooked, that you will want to just mash it and eat it!

Cutting through the steamed pumpkin with a knife

The Recipe

  • Choose a medium-sized pumpkin that can fit into your Instant pot/pressure cooker. This is not the same as the pumpkin that you use for carving, as those are usually way too huge. You don’t need to pierce your pumpkin before cooking or anything, and don’t need to remove the stem either (but you could remove it if you prefer).
  • Place the steamer rack or basket at the bottom of your pressure cooker, then add 1 cup of water. Place your pumpkin on the rack/basket and cover it with the lid. Make sure that the lid is not touching the pumpkin.
  • Seal the pressure cooker, and cook on high pressure for 12 minutes.
  • When the cooking is done, let the steam release naturally. It will take around 10 minutes.
  • Open the lid, and let the pumpkin cool.
  • Lift the pumpkin out of the pot on a cutting board and cut in half. The flesh will be very soft and buttery.
  • Scoop out the seeds, and the skin will start peeling off very easily. Don’t throw away the seeds, just roast them later with some sea salt! If you choose to mash the pumpkin, you can do this at this stage using a potato masher.
  • To make pumpkin puree, transfer pumpkin flesh to a food processor or blender and blitz until smooth.
  • You could add a splash of water to make it easier to blend. I usually add around 1 tablespoon of water, and you need to be careful not to add too much water as it can result in a watery puree.
  • Store in the refrigerator for up to 3 days, or divide into portions and freeze for up to 6 months.

If you don’t own a pressure cooker, don’t worry you can still make awesome homemade pumpkin puree. Here’s how:

Roasted Pumpkin Puree

Preheat your oven to 360F (180C). Then start by washing and drying the pumpkin. Then cut it in 2 halves and scoop out the seeds.

Line a sheet pan with parchment paper, and place the pumpkin halves side down on the tray.

2 perfectly steamed pumpkin halves

Roast in the oven for 30-50 minutes, until the pumpkin can be easily pierced with a fork. Time depends on the size and type of the pumpkin that you’re roasting so keep checking while it’s being roasted.

Transfer flesh to a food processor or blender, and blitz until smooth.

Stove Top Method

Using a steaming basket, place in a large pot with 1 cup of water. Make sure that the pumpkin is not touching the water, then cover with a lid and cook for 10-15 minutes or until the pumpkin can be easily pierced with a fork.

Once cooked, transfer flesh to a food processor or blender and blitz until smooth.

Microwave Method

Cut the pumpkin into pieces, and place in a microwaveable bowl. Add some water, cover loosely with a lid and cook for 20-30 minutes or until the flesh is fork soft. Once cooked, transfer flesh to a food processor or blender and blitz until smooth.

A jar filled with pumpkin puree, with a metallic teaspoon

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe
5 from 4 votes
(Click stars to rate!)

Pumpkin Puree

Prep Time: 5 minutes mins
Cook Time: 15 minutes mins
Total Time: 20 minutes mins
Author: Diana
Print Rate Recipe
Easy homemade pumpkin recipe made in the pressure cooker
6
Easy homemade pumpkin recipe made in the pressure cooker

Recipe Video

Ingredients 

  • 1 medium pumpkin
  • 1 cup water

Instructions 

  • Select a medium sized pumpkin that can fit into your pressure cooker. This is not the same as the pumpkin that you use for carving, as those are usually way too huge. You don’t need to pierce your pumpkin before cooking or anything, and don’t need to remove the stem either (but you could remove it if you prefer).
  • Place the steamer rack or basket at the bottom of your pressure cooker, then add 1 cup of water. Place your pumpkin on the rack/basket and cover with lid. Make sure that the lid is not touching the pumpkin.
  • Seal the pressure cooker, and cook on high pressure for 12 minutes.
  • When the cooking is done, let the steam release naturally. It will take around 10 minutes.
  • Open the lid, and let the pumpkin cool.
  • Lift the pumpkin out of the pot on a cutting board and cut in half. The flesh will be very soft and buttery.
  • Scoop out the seeds, and the skin will start peeling off very easily. Transfer pumpkin flesh to a food processor or blender and blitz until smooth. You could add a splash of water to make it easier to blend. I usually add around 1 tablespoon of water

Notes:

  • Store in the refrigerator for up to 3 days, or divide in portions and freeze for up to 6 months.

Nutrition Information

Calories: 83kcal, Sodium: 2mg, Vitamin A: 15IU

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen

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  1. Beth says

    Posted on 12/30/22 at 21:54

    5 stars
    Worked great! Added some cinnamon cloves and nutmeg and served it as a side. Family loved the taste. I loved how easy it was.

    Reply
  2. DonnaFam says

    Posted on 10/3/21 at 06:28

    5 stars
    I love the different options for preparing the pumpkin, depending on what you have available to you in your own kitchen! If *baking* with pumpkin is the end game, the one extra step I would suggest to beginners is that you put the pumpkin or squash in a fine sieve or cheese cloth in a moderate sieve for a couple of hours over a bowl in the fridge, periodically squeezing out moisture with your hands or pressing with a spoon. If moisture is not an issue, this final step can be skipped, but with baking, it is important. This year (2021) in the Northeast, pumpkins will be hard to find late in the season due to the wet summer we had (it led to a smaller than usual crop). Butternut squash can be used as a viable and sometimes cheaper substitute.

    Reply

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