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How to Make Homemade Pumpkin Puree {Oven or Instant Pot}

A jar of homemade pumpkin puree on a blue table with a gold spoon

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Ditch the store-bought canned pumpkin and make it yourself instead! Making homemade pumpkin puree is simple both in the oven or in a pressure cooker like an Instant Pot. A simple make ahead recipes to stock up on pumpkin puree for fall!

Ingredients

Instructions

Pumpkin Puree in Oven

  1. Preheat oven to 375 F (190 C).
  2. Cut pumpkin in half and remove seeds. Place them face down on a wax paper-lined baking sheet and roast for 45 to 60 minutes, or until the flesh is soft and can be speared easily with a fork and when it starts to separate from the skin.
  3. Remove and let pumpkin cool, then remove the skin and pulse the flesh in a food processor, blender, or with a handheld immersion blender.
  4. If the puree has a thick, watery consistency that means the pumpkin is still holding a lot of water. Drain by pressing into a cheesecloth lined strainer and then let sit for up to 60 minutes.

Pumpkin Puree in Instant Pot or Pressure Cooker

  1. Cut pumpkin in half and remove seeds. Place inside pressure cooker on the wire rack to allow water beneath the pumpkin to steam and to make sure pumpkin skin does not burn. Add 2 cups of water to pot.
  2. Cook on high pressure for 15 to 20 minutes, depending on how hard your pumpkin flesh is (longer for harder flesh). When pressure cooker is done and pressure is released, use a fork to test the softness of pumpkin. If it’s still touch and fork does not easily spear through, cook for five minutes more on high pressure.
  3. When the pumpkin is done, let cool and then scrape flesh from the skin. The flesh will hold a lot of water, drain by pressing into a cheesecloth lined strainer and then let sit for up to 60 minutes.

Notes

Nutrition

Keywords: homemade pumpkin puree, instant pot, pressure cooker

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