Fresh homemade pumpkin puree is easy to make and has countless uses. Whole30 and Paleo, this puree is perfect for pies, soups, and coffee. Freeze and use as needed.
What Pumpkins to Use
To make pumpkin puree, look for sugar or pie pumpkins. Large carving pumpkins will not work well for this recipe as the flavor is bland and they're more stringy.
You can find pie or sugar pumpkins in the produce sections of the grocery store. A two pound pumpkin will yield about 2 cups of pumpkin puree. That is equal to a can of pumpkin.
How to Make Pumpkin Puree
Ingredients needed
- Pumpkin
- Oil - for oven directions
- Water - for Instant Pot directions
You can cook the pumpkin one of two ways: in the Instant Pot or oven. Both ways have easy-to-follow steps.
Prepping the Pumpkin for Cooking
Wash the outside of the pumpkin and remove any dirt. If using the oven, cut the pumpkin in forths and scoop out the stringy pulp and seeds {save the seeds for roasting!}. If using the Instant Pot, check to see if the whole pumpkin will fit with the lid on. Trim the stem or cut in half if needed to fit in the pot.
Instant Pot
Place the trivet rack at the bottom of the Instant Pot. This prevents the pumpkin from sitting on the bottom of the pot and burning. Add 1 cup of water and place the whole pumpkin on the rack.
Lock the lid and seal the vent. Cook at high pressure for 15 minutes. Once complete, allow the Instant Pot to natural release. Once the pin drops, remove the lid and poke the flesh with a fork. If tender and soft, remove it from the pot and allow it to cool. If the flesh is still tough, cook at high pressure for 5 additional minutes.
Oven
Preheat over to 350 degrees. Quarter the pumpkin and place it on a baking sheet lined with parchment paper.
Lightly coat in cooking oil and bake in the oven for 35-45 minutes or until tender. Remove from the oven and cool.
Making the Puree
Once the pumpkin is cool enough to handle, remove the skin.
You can use your hands or a spoon. Place the flesh in a food processor and blend until smooth - several minutes.
Stop and scrape down the sides as needed. If there are stringy pieces left in the pumpkin after several minutes, press the puree through a strainer to remove the tough fibers.
Seasoning
This puree is not seasoned so you can use it in sweet or savory dishes. Once pureed, season based on the dish you plan to make.
Make-Ahead and Storage
The puree will last in an airtight container in the refrigerator for 1 week. Leftovers can be frozen for up to 3 months. To thaw, place the frozen pumpkin in the refrigerator overnight.
When freezing, you can scoop the puree into ice cubes to use in coffee, or freeze the whole batch in a glass bowl, Ziploc bag, or mason jar.
How to Use Pumpkin Puree
Fresh pumpkin puree is a great addition to soups or chili. For my chili recipe, add 1 cup of the puree in place of the beans for a Whole30/Paleo chili. Use it in place of canned pumpkin for holiday pies or casseroles.
Questions?
The short answer is they're both about the same. Most canned pumpkin is great for pies, soups, or chili. But, sometimes, it's fun to make recipes from scratch and have a truly homemade pie. Plus, making it yourself is pretty easy.
Slightly. The pumpkin in the oven has more of a roasted flavor vs the instant pot. If using for pie, you'll never notice the difference.
They're actually a fruit 🙂
Other Fall Recipes to Try
Like this recipe? Don't forget to Pin it! Also, check out our Instagram, Facebook, or YouTube Channel for cooking demos and more. Plus you can also see what I am pinning on Pinterest for more Whole30 and Paleo recipe ideas!
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Homemade Pumpkin Puree
- Total Time: 25 minutes
- Yield: 2 cups 1x
Description
Fresh homemade pumpkin puree is easy to make and has countless uses. Whole30 and Paleo, this puree is perfect for pies, soups, and coffee. Freeze and use as needed.
Ingredients
- 1 Pumpkin - Sugar or Pie
- 1 cup Water - {for Instant Pot directions}
- 1 tablespoon Oil - {for oven directions}
Instructions
- Cook the pumpkin until the flesh is tender following one of the methods below.
- Once cooked, allow the pumpkin to cool.
- Remove the skin using a spoon or your hands. Place the flesh in a food processor and blend until smooth. This will take several minutes. Scrape the sides as needed. If the puree seems stringy after blending, press through a strainer to remove any tough fibers.
- Use right away or freeze for future recipes.
Instant Pot Directions:
- Place the trivet rack in the bottom of the Instant Pot. This prevents the bottom of the pumpkin from burning. Add 1 cup of water and place the pumpkin on the rack. Quarter the pumpkin if it's too large to fit the whole pumpkin.
- Lock the lid and seal. Cook at high pressure for 15 minutes, and allow to natural release. Once the pin drops, remove the lid and poke the flesh with a fork. If tender and soft, remove from the pot and allow it to cool.
- If the flesh is still tough, cook at high pressure for an additional 5 minutes.
Oven Directions:
- Preheat oven to 350 degrees.
- Quarter the pumpkin and place on a baking sheet lined with parchment paper skin side down. Lightly coat in cooking oil and bake in the oven for 35-45 minutes or until the flesh is tender.
- Remove from the oven and cool.
Notes
Do not season the puree until added to the recipe of choice.
Pumpkin puree will last in the refrigerator for 1 week or frozen for up to three months.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Instant Pot
- Cuisine: American
Keywords: how to make pumpkin puree, pumpkin puree, roasted pumpkin
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