If you are someone who enjoys pumpkin spice season as much as I do, you’ll love these 3 easy recipes for pumpkin puree. I share three ways to make homemade pumpkin puree from scratch. I show the pan cooked version and oven roasted pumpkin puree with my step-by-step guide and I share the Instant Pot method in detail without stepwise photos.
Making your own pumpkin puree not only means that your recipe will be free of any artificial coloring or preservatives, but will also ensure that you can use this seasonal item whenever you want.
Pumpkin puree is an extremely versatile ingredient that can be used in either sweet or savory applications. You can make anything from curry to quick bread, pie to pancakes using this delicious winter veggie. Make a big batch of my homemade pumpkin puree to freeze and use whenever you have a pumpkin craving!
Table of Contents
Why this recipe works
This easy recipe uses pure pumpkin and doesn’t add any sugar whatsoever, which means that it will work well in either sweet or savory recipes. It also makes a wonderful homemade baby food that your little ones are sure to enjoy.
Homemade pumpkin puree is always better than the store bought version, as it does not have any preservatives, additives or artificial coloring ingredients. Moreover, you can opt for any type of pumpkin or winter squash that you prefer and have available. The sweetness and color will vary with the type of pumpkin you use.
As you can see in my photos, the puree made with sugar pumpkins has a lovely orange color (below), and the one made with kabocha pumpkin has a beautiful golden yellow color (above). Choose pumpkins that fit the flavor and color profile you most prefer!
I make puree with any edible variety I get here. In the step wise guide you will see that I have used sugar pumpkin and kabocha pumpkin to make puree. Make sure to use pumpkins which are not stringy or fibrous. The FAQ section lists acceptable varieties to use.
In India, pumpkin is easily available through the whole year. I can make pumpkin puree any time, but making it in bulk and storing it saves time and energy. As an added bonus, I can make any recipe that calls for it in a jiffy!
How to Make Pumpkin Puree
To make your own pumpkin puree, you can choose one of two methods: cooking in a pan or roasting in the oven. Choose whichever method suits you. Alternatively, you can also use the Instant Pot to make homemade pumpkin puree. I will demonstrate how to make the puree using all of these three methods.
The steamed or pan-cooked pumpkin puree is less thicker than the roasted pumpkin puree. If you prefer a thicker puree, either opt to roast your pumpkin or cook the puree on the stovetop to remove the water after making it.
Pan Method
1. You can choose any amount of pumpkin you need. Peel and chop them in 1 to 1.5 inch cubes. Remove the pith and the seeds. I have used 250 grams pumpkin in the step wise photos.
In a pan, add the pumpkin and enough water to just cover the pumpkins.
2. Simmer with or without lid until the pumpkins have softened and cooked well. Drain using a colander and let the cooked pumpkin cubes cool to room temperature. This will prevent steam building up in your blender, which can cause great injury!
3. Add the cooled pumpkin cubes in a blender.
TIP: No blender? No problem! You can opt to mash the pumpkins with a potato masher or an immersion blender or feed them through a food mill. Processing them in a food processor will also work.
4. Blend till smooth or chunky (whatever your preference) without adding any water. Store in the refrigerator for a week or freeze for about 2 to 3 months.
Roasted Pumpkin Puree (Oven Method)
1. Preheat oven for 10 minutes at 180 degrees.
Cube 500 grams pumpkin (or any quantity of pumpkin you want) and place them on a baking tray lined with parchment. You can remove the peels prior to baking if you want. Do remove the pith and seeds as well.
2. Bake for 40 to 45 minutes at 180 degrees Celsius (about 360 degrees Fahrenheit) in a preheated oven. Preheat oven for 10 minutes at the same temperature.
3. Roast pumpkin till fork tender.
4. Cool and peel off the skins. Add to a blender.
5. Blend to a smooth puree without adding any water.
6. Place the roasted pumpkin puree in a bowl or container. Cover tightly and refrigerate for up to a week or freeze for up to three months. Use homemade pumpkin puree in any recipe or substitute it in any recipe that calls for canned pumpkin puree.
Instant Pot Method
1. For the Instant Pot cooking, you are going to steam peeled and chopped pumpkin in a steamer pan. Remove the pith and seeds before cooking. Add 1 to 1.25 cups water in the steel insert.
2. Place a trivet in the steel insert. Keep a steamer pan with pumpkin cubes on the trivet or stand. Secure the Instant Pot lid. Set it to Manual/Pressure Cook on high for 5 to 6 minutes. Do the quick pressure release, being careful not to burn yourself with steam escaping from the valve. Strain, cool the pumpkin cubes and blend.
Tips + FAQs
You can use any edible variety of pumpkin or winter squash that you’d like. To be the most similar to the canned variety, I recommend using sugar pumpkins. However, kabocha squash, acorn squash, butternut squash, koginut squash, and buttercup squash varieties will all produce lovely results.
Homemade pumpkin puree is an excellent, healthy and easy canned pumpkin substitute! Any recipe that calls for canned pumpkin can be made using your own homemade pumpkin puree in equal ratios. You can try my Pumpkin Pancakes, Eggless Pumpkin Bread, or Pumpkin Pie recipes.
While you certainly *can* add sugar to your pumpkin puree, I recommend refrigerating or freezing it as is without adding sugar. This ensures that you can use the puree for either sweet or savory recipes without problem. Remember, you can always add sugar to the portion you’d like!
Not to worry! You can always evaporate away any excess water by cooking the puree over the stove. Be sure to stir often during this process to ensure that nothing burns to the bottom of the pan.
To avoid watery pumpkin puree in the future, be sure to drain all excess liquid from the pumpkin cubes prior to blending. You should also note that steaming or pan-cooking the pumpkin cubes will result in a looser consistency than if you oven roast it.
You can refrigerate your puree for up to a week, or freeze it for up to two to three months. But if you plan to make pumpkin puree as a baby food, I suggest to make it fresh every time for your baby.
PRO TIP: If you are freezing your pumpkin puree, I recommend freezing it in large silicone ice cube or muffin trays. Once they are fully frozen, transfer them to freezer bags with labels and dates. This way, you can pull out just enough puree at a time without having to defrost the entire batch.
More Pumpkin Inspiration
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Pumpkin Puree Recipe (3 Ways)
By Dassana Amit
Ingredients
For cooking pumpkin in pan
- 250 to 500 grams pumpkin – any edible variety
- water as required
For roasting in oven
- 500 grams pumpkin or as required – any edible variety
For cooking in Instant Pot
- 250 grams pumpkin or as required – any edible variety
- 1 to 1.25 cups water
Instructions
Pan Cooking Method
- You can choose any amount of pumpkin you need. Peel and chop them in 1 to 1.5 inch cubes. Remove the pith and seeds. I have used 250 grams pumpkin in the photos above.
- In a pan, add the pumpkin and enough water to just cover the pumpkins.
- Simmer with or without lid until the pumpkins have softened and cooked well. Drain using a colander and let the cooked pumpkin cubes cool to room temperature. This will prevent steam building up in your blender, which can be risky.
- Add the cooled pumpkin cubes in a blender. TIP: No blender? No problem! You can opt to mash the pumpkins with a potato masher or immersion blender or feed them through a food mill. Processing them in a food processor will also work.
- Blend till smooth or chunky (whatever your preference) without adding any water. Store in the refrigerator for a week or freeze for about 2 to 3 months.
Oven Roasting Method
- Preheat oven for 10 minutes at 180 degrees (about 360 degrees Fahrenheit).
- Cube 500 grams pumpkin (or any quantity of pumpkin you want) and place them on a baking tray lined with parchment. You can remove the peels prior to baking if you want. Do remove the pith and seeds.
- Bake for 40 to 45 minutes at 180 degrees Celsius (360 degrees Fahrenheit) in the preheated oven.
- Roast pumpkin till fork tender.
- Cool and peel off the skins. Add to a blender.
- Blend to a smooth puree without adding any water.
- Place the roasted pumpkin puree in a bowl or container.
- Cover tightly and refrigerate for up to a week or freeze for up to three months. Use the homemade pumpkin puree in any recipe. You can even use it as a substitute in any recipe that calls for canned pumpkin puree.
Instant Pot Method
- For the Instant Pot method, you are going to steam peeled and chopped pumpkin in a steamer pan. Remove the pith and seeds as well. Add 1 to 1.25 cups water in the steel insert.
- Place a trivet and then place the steamer pan with pumpkin cubes on the trivet or stand.
- Secure the Instant Pot lid, then set to Manual/Pressure Cook on high for 5 to 6 minutes.
- Do a quick pressure release, being careful not to burn yourself with steam escaping from the valve.
- Strain and let the pumpkin cubes cool. Then blend until smooth.
Notes
- Storage: Will keep in the refrigerator for up to a week, or the freezer for up to three months. If you plan to make pumpkin puree for your baby, I suggest to make it fresh every time.
- Type of pumpkin: Use any edible winter squash variety you prefer!
- Freezing: Freeze in silicone ice cube or muffin tins for easy access to smaller portions.
Nutrition Info Approximate values
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