Homemade Pumpkin Puree
Making pumpkin puree is a great way to get in the fall spirit. Whether you prefer oven-roasted pumpkin or pressure-cooked in the Instant Pot, we have both methods covered in this guide! You'll find all the information you need about pumpkin puree and how to make it yourself. It's so easy and tastes so much better than store-bought pumpkin puree!
Ingredients
- 1 small sugar pumpkin
- pinch of coarse kosher salt
Instructions
Prepare:
- If roasting in the oven, preheat the oven to 350f and line a baking sheet with parchment paper and set aside. If cooking in the Instant Pot, add water according to the manufacturer's directions and set it aside.
- Holding the pumpkin steady, plunge a large knife perpendicular to the stem and cut straight down to the bottom. Remove the knife, turn the pumpkin 180 degrees and cut down the side directly across from the first cut.
- Turn the pumpkin onto its side and carefully cut the pumpkin to connect the cuts on each side. Set the knife aside.
- Hold the pumpkin upside down and grab both halves of the pumpkin and pull it apart until it splits. This will crack the pumpkin right around the stem. You may have to grab the stem and pull it off, or it may come off on its own.
- Scoop all of the seeds and membranes from the inside of the pumpkin halves and place them in a bowl off to the side. Save them!
- Once the pumpkins are scraped clean, sprinkle them with a pinch of coarse kosher salt.
Oven roasting:
- If oven roasting: place them face down on the prepared baking sheet and roast at 350f for 35 minutes.
Instant Pot:
- If pressure cooking: place the pumpkin halves in the pressure cooker and cook on high pressure for 15 minutes with a natural release. If the halves won't fit chop them into large pieces. The trivet is not needed.
Puree:
- Allow cooked pumpkins to cool before peeling the skin and placing the roasted flesh in a blender or food processor.
- Blend the pumpkin flesh until smooth before preparing for storage.
Notes
Batch:
Each small pie pumpkin should yield between 4 and 5 cups of puree. I cooked two pumpkins for these photos and ended up with just a hair over 10 cups!Storage:
If you're going to use your pumpkin puree within a couple of days, keep it in an airtight container in the fridge. If you're not going to use the puree in the very near future, it must be transferred to an airtight freezer container and frozen for up to 3 months. You can also vacuum seal your puree in 1 or 2 cup portions. Vacuum sealed pumpkin puree can be kept for up to 8 months. You cannot safely can pumpkin puree.