Homemade Pumpkin Puree

I love eating pumpkin flavored things – all the things from Trader Joe’s, cookies, bread, spiced lattes, and more. My CSA had plenty of pumpkins to give out so I had to be creative with what I could do with a pumpkin: enter pumpkin puree.

I have two methods for making puree, pick either depending on what you’re intending to use the puree for.

Instant Pot/Pressure Pot Method

This is the best method if you’re in a pinch. You can have pumpkin puree ready in less than 20 minutes if you need to make a quick weeknight soup. You can also use this method for a flour based baked good.

In a flour based baked good, you usually don’t really taste much of the pumpkin. The spices typically overwhelm the pumpkin flavor. The sugar content of the baked good also makes up for not roasting the pumpkin. If you’re making something dairy/custard (cheesecake, pie) based where the pumpkin shines through more, I would recommend roasting for these kinds of items (see below).

Method:

• Cut the top of your pumpkin.
• If your pumpkin can fit in the instant pot/pressure pot, you can keep it whole. If it’s too big, you can split it in half like I did.
• Scoop all the seeds out of the pumpkin.
• Add 1 cup to water to the instant pot and put the steaming attachment inside.
• Put your pumpkin on the steam attachment, put on the lid, and pressure cook for 15 minutes.
• After cook time ends, you can let the pressure naturally release or open the pressure vent. Do whichever works with your schedule!
• Carefully remove the pumpkin from the pot and scoop out the flesh.
• Puree to desired texture!

Roasting Method

Use this method if you have the time to spare and you really want the pumpkin flavor to shine through. Super yummy if you’re making anything savory to highlight the pumpkin flavor or if you want the puree to be sweeter and develop more flavor.

Method:

• Cut the top of your pumpkin and cut in half. It doesn’t matter which way you cut it in half, as long as you can get the seeds out.
• Scoop all the seeds out of the pumpkin.
• Place the pumpkin halves on a baking sheet cut side up.
• Baking at 400F for ~60 minutes until pumpkin has lightly browned and is soft throughout.
• Once cooled to handle, you can either peel away the skin on the pumpkin or scoop the flesh out.
• Puree to desired texture!

Have your pumpkin puree ready to go?

Try my Pumpkin Pull Apart Bread or Pumpkin Panang Curry with Spinach and Paneer.