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

Making pumpkin puree from scratch is easy to do! Here are two methods, the quick method in the pressure cooker or the oven roasted method with is just as easy, but takes a little more time.

Making pumpkin puree from scratch is easy to do! Here are two methods, the quick method in the pressure cooker or the oven roasted method with is just as easy, but takes a little more time.

The oven method is great if you want to make a large amount, as you’re limited with space in the pressure cooker. The best pumpkins for pumpkin puree are the smaller pie pumpkins or sugar pumpkins rather than the larger jack-o-lantern type.

You can double or triple this for the oven. Refrigerate 3 to 4 days or freeze to use in any recipe where canned pumpkin is called for.

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

You can refrigerate or freeze to use in any recipe where canned pumpkin is called for.

Ingredients:

  • 2 lb sugar pumpkin, halved with seeds scooped out

Directions:

Instant Pot:

  1. Place 1/2 cup water in the bottom of the Instant Pot. Place the pumpkin on the rack and cook high pressure 13 to 15 minutes. Quick release and set aside to cool.
  2. Scoop flesh out into a bowl and puree in blender or with an immersion blender.

Oven Method:

  1. Preheat oven to 350F. Cut pumpkin into quarters and place on a baking dish and roast 45 to 50 minutes, until the pumpkin is tender when pierced with a fork.
  2. Remove from oven and set aside to cool.
  3. Scoop flesh out into a bowl and puree in blender or with an immersion blender.

Nutrition Information

Yield: , Serving Size: will vary

  • Amount Per Serving:
  • Smart Points: 0
  • Points +:
  • Calories:
  • Total Fat: g
  • Saturated Fat: g
  • Cholesterol: mg
  • Sodium: mg
  • Carbohydrates: g
  • Fiber: g
  • Sugar: g
  • Protein: g