Description
Learn how to make fresh pumpkin puree easily at home using either an Instant Pot for a quick method or the oven for a traditional roasted flavor. This recipe uses sugar pumpkin to create smooth, flavorful puree perfect for pies, soups, and more.
Ingredients
Scale
Ingredients
- 2 lb sugar pumpkin, halved with seeds scooped out
- 1 cup water (for Instant Pot method)
Instructions
- Prepare Instant Pot method: Pour 1 cup of water into the bottom of the Instant Pot. Place the pumpkin halves on the rack inside the pot. Seal and cook on high pressure for 13 to 15 minutes. Use quick release to release the pressure.
- Cool and puree Instant Pot pumpkin: Set pumpkin aside to cool enough to handle safely. Scoop the flesh into a bowl and puree it using a blender or immersion blender until smooth.
- Prepare Oven method: Preheat your oven to 350°F (175°C). Cut the pumpkin into quarters and place them flesh-side down on a baking dish.
- Roast pumpkin: Roast the pumpkin in the oven for 45 to 50 minutes, or until the flesh is tender when pierced with a fork.
- Cool and puree roasted pumpkin: Remove the pumpkin from the oven and allow it to cool. Scoop out the flesh and puree it using a blender or immersion blender until smooth, just like the Instant Pot version.
Notes
- Making pumpkin puree from scratch is simple and rewarding.
- The Instant Pot method is faster and great when you need puree quickly.
- The oven-roasted method adds a deeper, caramelized flavor and is excellent if you have more time.
- Use sugar pumpkin for the best sweetness and texture in the puree.
- The puree can be stored in the refrigerator for up to 5 days or frozen for longer storage.
Nutrition
- Serving Size: 1/4 cup
- Calories: 25
- Sugar: 2 g
- Sodium: 1 mg
- Fat: 0.1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.1 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1.2 g
- Protein: 1 g
- Cholesterol: 0 mg
