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

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  • Author: Mia
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes (Instant Pot) or 45-50 minutes (oven roasting)
  • Total Time: 20 minutes (Instant Pot) or 50-55 minutes (oven roasting)
  • Yield: Approximately 1 1/2 to 2 cups of pumpkin puree per 2 lb sugar pumpkin
  • Category: Ingredient Preparation
  • Method: Instant Pot
  • Cuisine: American

Description

Learn how to make fresh pumpkin puree from scratch using either the quick Instant Pot pressure cooking method or the slower oven roasting method. This recipe yields smooth, naturally sweet pumpkin puree perfect for pies, soups, or any pumpkin-based dishes.

Ingredients

Scale

Ingredients

  • 2 lb sugar pumpkin, halved with seeds scooped out
  • 1 cup water (for Instant Pot method)

Instructions

  1. Prepare pumpkin for Instant Pot: Place 1 cup of water at the bottom of the Instant Pot insert. Put the halved pumpkin, seed side down, on the steaming rack inside the pot.
  2. Pressure cook pumpkin: Seal the lid and cook on high pressure for 13 to 15 minutes. Once finished, perform a quick release of pressure. Carefully remove the pumpkin and let it cool slightly.
  3. Puree pumpkin flesh (Instant Pot method): Scoop out the cooked pumpkin flesh into a bowl. Use a blender or immersion blender to puree the pumpkin until smooth.
  4. Prepare pumpkin for oven roasting: Preheat the oven to 350°F (175°C). Cut the pumpkin into quarters and place them on a baking dish, cut side down.
  5. Roast pumpkin: Roast in the preheated oven for 45 to 50 minutes, or until the pumpkin flesh is tender when pierced with a fork.
  6. Cool and puree pumpkin (Oven method): Remove the pumpkin from the oven and allow it to cool. Scoop out the flesh into a bowl and blend with a regular or immersion blender until smooth.

Notes

  • Making pumpkin puree from scratch is simple and allows you to control the texture and flavor better than canned versions.
  • The Instant Pot method is quick and convenient, taking about 20 minutes total including prep.
  • The oven method takes longer but adds a deeper roasted flavor to the pumpkin.
  • Be sure to use a sugar pumpkin (also called pie pumpkin) rather than a large carving pumpkin for the best flavor.
  • Pureed pumpkin can be stored in the refrigerator for up to 5 days or frozen for several months.

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 42
  • Sugar: 4 g
  • Sodium: 2 mg
  • Fat: 0.2 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0.1 g
  • Trans Fat: 0 g
  • Carbohydrates: 10 g
  • Fiber: 1.5 g
  • Protein: 1 g
  • Cholesterol: 0 mg

Find it online: https://mealsbymia.com/how-to-make-pumpkin-puree-instant-pot-or-oven-method-recipe/