How to Make Pumpkin Puree at Home for Recipes

Homemade pumpkin puree is nutritious, simple to make, and a fun autumn activity after a trip to the pumpkin patch. Fresh puree captures the bright flavor of pumpkin and brings many health benefits to your baking and cooking.

It’s pumpkin season — and if you’ve picked your own pumpkins, homemade puree is an excellent way to use them. Fresh pumpkin puree is a useful pantry item for pies, muffins, soups, and more. Making your own prevents the frustration of empty store shelves and gives you control over texture and flavor.

Below you’ll find the benefits of pumpkin, simple instructions for oven or Instant Pot methods, storage tips, and a short recipe with yield and nutrition details.

Pumpkin Nutritional Benefits

Pumpkin is rich in vitamins and minerals, especially vitamin A. One cup of pumpkin puree supplies a large percentage of the daily recommended value for vitamin A and delivers antioxidants that support overall health. Because pumpkin is mostly water, it’s relatively low in calories and a good option for weight-conscious diets.

Botanically a fruit (it contains seeds), pumpkin is nutritionally similar to vegetables and fits well in savory and sweet recipes alike.

How is Pumpkin Puree Different From Pumpkin Pie Filling?

Pumpkin puree is simply cooked, blended pumpkin flesh. Pumpkin pie filling is a pre-mixed product that usually contains added sugar, spices, and stabilizers. Use pure puree when you want to control sweetness and seasoning in your recipes.

How To Make Pumpkin Puree in the Oven

Oven method:

• Preheat the oven to 350°F (175°C).
• Slice the pumpkin in half and scoop out the seeds and stringy fibers.
• Place the halves cut-side down on a baking sheet and roast for 45–60 minutes, or until the flesh is fork-tender. Time varies with pumpkin size and variety, so check periodically.
• When cool enough to handle, peel the skin away, and transfer the flesh to a food processor or use an immersion blender in a pot to purée until smooth.
• Allow the puree to cool completely before using in recipes.

Instant Pot method:

• Add 1 cup of water to the Instant Pot and set the trivet inside.
• Trim the stem, place a whole small pumpkin on the trivet (or cut pieces that fit), seal the lid, and set the valve to sealing.
• Cook on high pressure for 18 minutes for a whole small pumpkin. If using pieces, 5–10 minutes on high pressure is usually sufficient. Allow a 5-minute natural release, then quick release remaining pressure.
• Carefully remove the pumpkin, cut it open, remove the seeds and fibers, then purée the flesh.

What If My Pumpkin is Too Big for the Instant Pot?

Remove the stem and cut the pumpkin into suitably sized pieces. Clean out seeds and fibers, place pieces flesh-side-up on the trivet with 1 cup water in the pot, and cook at high pressure for 5–10 minutes followed by a quick release. Adjust time based on piece size and variety.

How To Store

Refrigerate pumpkin puree in an airtight container for 4–6 days.

How To Freeze

Freeze puree in one- or two-cup portions to make future use simple. Thaw at room temperature or in the refrigerator before adding to recipes. Use freezer bags or a vacuum sealer for longer freshness.

Favorite Pumpkin Recipes:

• Pumpkin Muffins
• Instant Pot Pumpkin Spice Bundt Cake
• Pumpkin Pie with Coconut Milk (coming soon)
• Gingerbread Pumpkin Bundt Cake (coming soon)

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