Description
This homemade pumpkin puree recipe provides a simple and versatile way to prepare fresh pumpkin puree using a variety of cooking methods including roasting, stovetop simmering, Instant Pot pressure cooking, and slow cooking. Perfect for using in pies, soups, and seasonal dishes, this puree is smooth, creamy, and full of natural pumpkin flavor.
Ingredients
Scale
Main Ingredients
- 1 small pumpkin (about 4 pounds)
- Pinch of salt (optional)
Optional for alternative cooking methods
- Water (for stovetop, Instant Pot, and slow cooker methods)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for roasting the pumpkin halves.
- Prepare Pumpkin: Cut the pumpkin in half from stem to base. Use a spoon to remove the seeds and stringy pulp. Save seeds for roasting if desired.
- Roast Pumpkin: Place the pumpkin halves cut side down on a baking sheet. Bake for 45 minutes or until the skin is easily pierced and the flesh is tender.
- Cool and Scoop: Allow the pumpkin halves to cool completely. Then, use a spoon to scoop out the soft flesh into a bowl.
- Blend Puree: Add the pumpkin flesh to a food processor or blender, add a pinch of salt if desired, and blend for 2–3 minutes until the puree is smooth and creamy.
- Alternative Stovetop Method: Peel and cut pumpkin into 1-inch cubes, place in a pot with enough water to cover the bottom. Cover and simmer over medium heat for 20–25 minutes until tender. Drain excess water and blend the pumpkin until smooth.
- Alternative Instant Pot Method: Place a trivet inside Instant Pot with 1 cup of water. Halve or quarter the pumpkin, remove seeds, and place pieces on the trivet. Close lid and pressure cook on High for 13–15 minutes, then quick release. Scoop out flesh and blend until smooth.
- Alternative Slow Cooker Method: Cut pumpkin into wedges, remove seeds, and place in slow cooker with ½ cup water. Cook on Low for 6–8 hours or High for 3–4 hours until tender. Scoop out flesh and blend until smooth for a deep, caramelized flavor.
Notes
- You can roast the pumpkin seeds separately for a crunchy snack.
- Adding a pinch of salt helps enhance the natural sweetness of the pumpkin puree.
- Puree can be stored in an airtight container in the refrigerator for up to a week or frozen for several months.
- Different cooking methods can slightly alter the flavor and texture of the puree—the slow cooker adds a deeper caramelized sweetness.
- Use this puree in pies, soups, breads, muffins, and other seasonal recipes.
