Homemade Pumpkin Puree

Making homemade pumpkin puree is easy, affordable and fairly quick! It can be made in large batches and frozen in individual zip-lock bags or containers for future use. It works great in all kinds of recipes! I will show you how to make it 3 ways, one is steamed on stovetop and one in the instant pot and the other way is roasted in the oven. Making it roasted is great for savory recipes or recipes where you want a slightly more concentrated pumpkin flavor. Making it steamed is great for baking recipes where you want more moisture.

The supply of canned pumpkin has seemingly been declining in the past few years so finding canned pumpkin in the stores seems to be harder and harder. This year was especially hard to get your hands on it, probably due to COVID-19. However a lack of pumpkin puree in cans should not stop anyone from enjoying the seasons best pumpkin recipes so here is a quick “recipe” or how to of how to make your own.

What pumpkins can I use for homemade pumpkin puree?

You can use pretty much any orange pumpkin for this recipe. I would NOT use white, bumpy or heirloom, hybrid pumpkins because those are typically crossed with gourds and you don’t really know if they are fully edible. So stick with orange pumpkins, jack-o-lantern pumpkins at the stores are just fine to use. You can also use the smaller pumpkin pie pumpkins that are found in the produce isle, they are slightly sweeter but don’t differ too much from a jack-o-lantern version.

Steamed homemade pumpkin puree on stove top or in an instant pot:

I use this method for my baking recipes. It’s looser and has more water than roasting the pumpkin and it tends to work better in recipes that call for canned pumpkin or pumpkin purée.

What you need to make steamed pumpkin:

• 1 orange pumpkin – any size
• knife
• Spoon
• pot or instant pot
• Water
• Blender, food processor or immersion blender

Instructions

1. Cut pumpkin in half and scoop out the seeds. (save them for roasting if you are feelin ambitious)
2. Cut the pumpkin into large slices and then cut those slices in half, this makes it easier to fit into the pot.
3. Fill a pot about 2-3 inches full of water.
4. Place the pumpkin in the pot and bring to a rolling boil then reduce it to a simmer.
5. Simmer for 20 minutes, stir gently every 5 minutes or so and keep an eye on the pumpkin to make sure you don’t run low on water or have any scorching of the skin on the bottom of the pot. If that happens don’t worry, it won’t affect the pumpkin flavor unless it’s fully burnt.
6. If using an instant pot, place into instant pot with 2-3 inches water and cook for 6 minutes on high with a quick release.
7. Once steamed, let them cool slightly so you don’t get burnt or use a heat proof glove to lift them up.
8. Use a spoon to scoop off the flesh of the pumpkin into a bowl and throw away the hard rind.
9. Use an immersion blender, blender or food processor to blend purée until it is smooth.
10. Use immediately or refrigerate for future use.
11. Save extras in zip-lock bags or freezer containers and store in the freezer for future use, just leave pumpkin puree out to thaw before using.

What you need for roasted homemade pumpkin puree:

• 1 orange pumpkin – any size
• knife
• Spoon
• cookie sheets
• Parchment paper
• Olive oil – optional
• Blender, food processor or immersion blender
• water as needed

Instructions

1. Pre-heat oven to 375 F.
2. Cut pumpkin in half and scoop out the seeds. (save them for roasting if you are feelin ambitious)
3. Cut pumpkin into large wedges, rind still attached, and place on a parchment paper lined cookie sheet.
4. Spritz pumpkin with olive oil, this is totally optional, it keeps some of the moisture in the pumpkin while it roasts but you can leave it off it you don’t want the oil.
5. Bake for 50-55 minutes or until a fork can be pierced through the pumpkin and it feels tender. cooking time will depend on your thickness of your pumpkin.
6. Remove from oven and allow to cool slightly so you don’t get burned.
7. Use a spoon to scoop off the pumpkin puree from the rind, throw rind away and blend pumpkin puree until smooth using a food processor or immersion blender, if pumpkin feels too dry to blend then add water as needed until you can make a puree.

Print Recipe

5 from 1 vote

Homemade Pumpkin Puree

Steamed or instant pot made pumpkin puree!

Prep Time10 minutes mins

Cook Time15 minutes mins

Course: Sauce, Side Dish, Vegetable

Cuisine: Sauce, Side dish, vegetables

Keyword: Pumpkin, sauce

Servings: 1 large batch, depends on pumpkin size

Ingredients

• 1 orange pumpkin – any size
• knife
• Spoon
• pot or instant pot
• Water
• Blender food processor or immersion blender

Instructions

• Cut pumpkin in half and scoop out the seeds. (save them for roasting if you are feelin ambitious)
• Cut the pumpkin into large slices and then cut those slices in half, this makes it easier to fit into the pot.
• Fill a pot about 2-3 inches full of water.
• Place the pumpkin in the pot and bring to a rolling boil then reduce it to a simmer.
• Simmer for 20 minutes, stir gently every 5 minutes or so and keep an eye on the pumpkin to make sure you don’t run low on water or have any scorching of the skin on the bottom of the pot. If that happens don’t worry, it won’t affect the pumpkin flavor unless it’s fully burnt.
• If using an instant pot, place into instant pot with 2-3 inches water and cook for 6 minutes on high with a quick release.
• Once steamed, let them cool slightly so you don’t get burnt or use a heat proof glove to lift them up.
• Use a spoon to scoop off the flesh of the pumpkin into a bowl and throw away the hard rind.
• Use an immersion blender, blender or food processor to blend purée until it is smooth.
• Use immediately or refrigerate for future use.
• Save extras in zip-lock bags or freezer containers and store in the freezer for future use, just leave pumpkin puree out to thaw before using.