How To Make Pumpkin Puree (Instant Pot or Oven Method) Recipe

I absolutely love making my own pumpkin puree from scratch, and I’m excited to share with you exactly how I do it using the Instant Pot or the oven. There’s something so satisfying about turning a fresh sugar pumpkin into that smooth, velvety puree that makes pies, soups, and breads taste a million times better than anything canned. Whether you’re short on time or want to soak in that cozy roasting aroma, this How To Make Pumpkin Puree (Instant Pot or Oven Method) Recipe has got you covered.

When I first tried making pumpkin puree myself, I was honestly surprised by how simple it was—and it seriously elevates any fall dish you add it to. You’ll find that whether you’re using the quick Instant Pot method or opting for oven roasting, you end up with rich, flavorful pumpkin puree that’s fresh, naturally sweet, and free of any preservatives. I’ve included tips and tricks along the way so you can succeed on your first try, just like I did!

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Ingredients You’ll Need

To make this pumpkin puree, you really only need one ingredient, which keeps things wonderfully simple. A sugar pumpkin is the best choice because its flesh is tender and sweet, perfect for pureeing.

• Sugar Pumpkin: Look for a small to medium sugar pumpkin, which will have the sweetest, most flavorful flesh compared to carving pumpkins.

Variations

I love that this recipe is so flexible—you can easily adapt it depending on your kitchen tools or how you want to use the puree. Feel free to customize and make it truly your own.

• Instant Pot vs Oven: If you’re in a hurry, I go for the Instant Pot—it’s fast and saves cleanup time. But roasting in the oven adds a nuttier, caramelized flavor that’s hard to beat.
• Smooth or Chunky: Depending on your recipe, you might pulse the puree less for a chunkier texture or blend it until silky for pies and soups.
• Use Other Winter Squash: Once you master this, try it with kabocha or butternut squash for a different twist on puree.

How to Make How To Make Pumpkin Puree (Instant Pot or Oven Method) Recipe

Step 1: Prepare Your Pumpkin

Start by choosing a nice sugar pumpkin, usually around 2 pounds in size – smaller pumpkins are sweeter and less watery. Slice your pumpkin in half and scoop out all the seeds and stringy bits with a spoon; save the seeds for roasting later if you like a snack! This prepping sets you up perfectly whether you’re going the Instant Pot or oven route.

Step 2a: Instant Pot Method

Add 1 cup of water to the bottom of your Instant Pot and place the metal rack inside. Lay the pumpkin halves cut-side up on the rack—this setup helps steam the pumpkin evenly without it sitting in water. Seal the lid and cook on high pressure for about 13 to 15 minutes. When the timer goes off, use quick release to vent the steam, then carefully remove the pumpkin and let it cool.

Step 2b: Oven Method

Preheat your oven to 350°F (175°C). Cut the pumpkin into quarters for faster and more even roasting. Place them cut-side down on a baking dish—you can line it with parchment for easy cleanup. Roast for 45 to 50 minutes, until the pumpkin flesh feels tender when you pierce it with a fork. Let the pumpkin cool before you handle it to scoop out the flesh.

Step 3: Scoop and Puree Your Pumpkin

Once your pumpkin is cool enough to touch, scoop out the tender flesh into a bowl using a spoon or your hands. Then, puree the pumpkin using a blender or an immersion blender until smooth. I prefer the immersion blender for less mess and more control. If your puree seems watery, you can strain it through a fine mesh sieve for firmer results, especially if you plan to bake.

How to Serve How To Make Pumpkin Puree (Instant Pot or Oven Method) Recipe

Garnishes

I love topping dishes made with pumpkin puree with a sprinkle of toasted pumpkin seeds or a dash of warm spices like cinnamon and nutmeg—it adds a cozy touch that’s so inviting. A drizzle of maple syrup or a swirl of whipped cream on pumpkin desserts made from this puree really makes them shine in presentation and taste.

Side Dishes

Pair pumpkin puree-based dishes with crisp green salads, roasted root vegetables, or crusty bread. For soups, I like serving with a side of warm, garlicky croutons or a touch of sharp cheddar cheese to complement the natural sweetness of the pumpkin.

Creative Ways to Present

For special occasions, I’ve presented pumpkin puree as a layered parfait with yogurt and granola, adding fresh fruit and nuts for contrast. You can also pipe the puree into molds to make fun shapes or use it as a base for mousse or panna cotta—it’s surprisingly versatile beyond just pies and soups!

Make Ahead and Storage

Storing Leftovers

I usually keep leftover pumpkin puree in an airtight container in the refrigerator for up to 5 days. It’s great to have on hand when you’re ready to whip up pumpkin pancakes or a quick smoothie. Just give it a good stir before using as some liquid can settle at the bottom.

Freezing

Freezing homemade pumpkin puree works wonderfully and keeps for up to 3 months. I portion it into ice cube trays or freezer-safe bags, so I can thaw just the amount I need. This saves me from waste and means I always have fresh pumpkin ready for baking or cooking.

Reheating

To reheat frozen puree, I like to thaw it in the refrigerator overnight then warm gently on the stove over low heat. Stir frequently to keep it smooth and prevent scorching. Reheated puree maintains its wonderful texture and flavor, perfect for all your fall favorites.

FAQs

Final Thoughts

Making your own pumpkin puree is such a wonderful way to bring the true essence of fall into your kitchen—it’s fresher, more flavorful, and so satisfying to make from scratch. Whether you’re whipping it up quickly in the Instant Pot or letting your oven work its magic with slow roasting, you’ll enjoy that rich, comforting pumpkin taste that lifts every recipe. Give this How To Make Pumpkin Puree (Instant Pot or Oven Method) Recipe a try—you might just never go back to canned again!

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