Description
Learn how to make smooth, homemade pumpkin puree using either the quick Instant Pot method or the slower, flavorful oven roasting method. This versatile puree can be used in pies, soups, and other pumpkin recipes.
Ingredients
Scale
Ingredients
- 2 lb sugar pumpkin, halved with seeds scooped out
- 1 cup water (for Instant Pot method)
Instructions
- Instant Pot Preparation: Pour 1 cup of water into the bottom of the Instant Pot. Place the halved pumpkin on the rack inside the pot. Seal the lid and cook on high pressure for 13 to 15 minutes. Once cooking is complete, perform a quick release of pressure and carefully remove the pumpkin to cool.
- Pureeing: After the pumpkin has cooled enough to handle, scoop out the flesh into a bowl. Use a blender or an immersion blender to puree the pumpkin until smooth and creamy.
- Oven Roasting Preparation: Preheat the oven to 350°F (175°C). Cut the pumpkin into quarters and arrange them on a baking dish, cut side down. Roast in the oven for 45 to 50 minutes or until the pumpkin flesh is tender and can be easily pierced with a fork.
- Cooling and Pureeing: Remove the roasted pumpkin from the oven and allow it to cool. Scoop out the softened flesh into a bowl and puree with a blender or immersion blender until smooth.
Notes
- Making pumpkin puree from scratch is straightforward and allows you to control the texture and flavor.
- The Instant Pot method is faster, taking about 20 minutes total, while the oven method offers a richer roasted flavor and takes closer to an hour.
- Be sure to use sugar pumpkins for the best taste and texture; carving pumpkins are less sweet and watery.
- The puree can be stored in an airtight container in the refrigerator for up to one week or frozen for several months.
Nutrition
- Serving Size: 1/4 cup
- Calories: 30
- Sugar: 3g
- Sodium: 1mg
- Fat: 0.1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1.5g
- Protein: 1g
- Cholesterol: 0mg
