Pumpkin Puree is easy to make, and I’m giving you three different methods for making it. Use this to replace store-bought pumpkin in all of your favorite pumpkin recipes.
Make this recipe in the oven (see the instructions at the bottom of the post), in an Instant Pot, or in a slow cooker.
Each time I have shared a pumpkin recipe this fall, I get a comment from a reader telling me that they aren’t able to find canned pumpkin anywhere. Well, there is an easy solution my friends, let’s make our own! This homemade pumpkin puree will replace canned pumpkin in your favorite recipes!
How to Make Pumpkin Puree
- Prepare the pumpkin. Cut the top and stem off, getting as close to the top as possible. Cut the pumpkin in half. Scoop out the inside of the pumpkin, removing the pulp and seeds.
- Prepare the baking dish. Pour 1 cup of water into a 9 by 13 inch baking dish.
- Add the pumpkin. Put the pumpkin in the baking dish with the cut side down.
- Cover the baking dish with foil and bake. Bake for 40 to 50 minutes or until the pumpkin is for tender.
- Puree the pumpkin. Once the pumpkin is cool enough to handle, scoop out the insides, and discard the shell. Add the insides to a blender or food processor. Blend until smooth.
Pumpkin Puree in the Crockpot
You can also easily make homemade pumpkin puree using your slow cooker.
Follow the same steps of preparing the pumpkin, but cut it into fourths rather than in half. Place it in a slow cooker with 1 cup of water and cook on high for 3 to 4 hours.
Pumpkin Puree in the Instant Pot
Finally, you can use your Instant Pot to make this recipe. This is by far my favorite method. The pumpkin was the most smooth, and it was the fastest too.
- Prepare the pumpkin as listed above, but cut into fourths.
- Put a wire rack in the bottom of the instant pot. Pour in 1 cup of water.
- Add the cut up pumpkin and seal the pressure cooker. Make sure the vent is set to sealing.
- Set the Instant Pot to manual, 8 minutes and use a quick release. It will take approximately 25 minutes from when you put the pumpkin in to when it is done.
- Scoop out the soft pumpkin once cool enough to handle and blend until smooth.
What Pumpkin to Buy
To make pumpkin puree you can’t use those great big pumpkins you buy to carve. For this, you will need a pie pumpkin or a sugar pumpkin. They are significantly smaller and have a thicker inside. They also taste much better than a carving pumpkin.
Freezing
To freeze pumpkin puree, I highly recommend separating it into 1/2 cup amounts and putting those in small plastic bags to freeze. This way you can pull out small portions to use in baking recipes. It will last in the freezer for up to three months.
FAQ
Most pie pumpkins are between 2 and 3 pounds. From them, you will get between 1 1/2 and 2 1/2 cups of puree.
You need two cups of pumpkin puree to replace a 15 ounce can. If your recipe calls for a 15 ounce can, buy a pie pumpkin that is at least 3 pounds.
It will last in the refrigerator for up to 1 week. Always use your best discretion with food. If it smells off before a week, discard it.
Pumpkin Puree Recipes
If you make this pumpkin puree or any of my other recipes, please leave me a comment and let me know what you think!
Pumpkin Puree
Ingredients
- 1 baking pumpkin
Instructions
- Preheat the oven to 400 degrees. Add 1 cup of water to a 9 by 13 inch baking dish. (Note: This is the method for the oven. Please see the post for the crockpot method and the instant pot method.)
- Cut the top off the pumkin. Try to only cut as much as you need to to remove the stem. Cut the pumpkin in half. Remove the pulp and seeds.
- Place the pumpkin cut side down in the baking dish. Cover with foil and roast for 40 to 50 minutes or until the pumpkin is fork tender.
- Allow the pumpkin to cool enough that you can handle it. Scoop out the soft inside, discarding the shell.
- Put the soft insides into a food processor or blender. Blend until smooth. If it is too thick to blend, add a tablespoon of water.
- Use the pumpkin within 1 week as a replacement for canned pumpkin in baking and cooking recipes. Or see our instructions in the post for freezing it.
Susan Himmah says
Hi, can you can pumpkin puree, either by waterbath or pressure canning?
I love adding puree to cream of tomato to make a bisque, as well as making a creamy pumpkin bisque.
Love your recipes!
What I’m reading is that it shouldn’t be canned after pureed. You can read more here: https://nchfp.uga.edu/tips/fall/pumpkins.html