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!
About Homemade Pumpkin Puree
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. 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 pumpkin recipe that calls for it in a jiffy like Pumpkin Pie, Pumpkin Pancakes or Pumpkin Bread.
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.
1: Pan Method on Stovetop
- 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. You can set aside the seeds and roast them in an oven or on a skillet.
- 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!
- 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.
- 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.
2: Roasted Pumpkin Puree – Oven Method
- Preheat oven for 10 minutes at 180 degrees Celsius (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 paper. You can also cut a small to medium-sized pumpkin into equal halves or quarter it. Place them cut side down on the parchment covered baking tray or baking sheet pan. You can remove the peels prior to baking if you want. Do remove the pith and seeds as well.
- 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.
- Roast pumpkin till fork tender.
- Cool and peel off the skins. Add the roasted pumpkin flesh 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 homemade pumpkin puree in any recipe or substitute it in any recipe that calls for canned pumpkin puree.
3: Instant Pot Method
- 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.
- 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.
Storage
Store the pumpkin puree in an airtight container in the fridge. On refrigerating, it keeps well for about a week. On freezing it stays well for 2 to 3 months. You could also freeze in ice cube tray or silicone muffin tins. Remove and store in a ziplock bag or an airtight container that is freezer safe. Freezing small portions of the puree is easy to use.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Pumpkin Pie Recipe Without Eggs Eggless Pumpkin Bread Recipe Pumpkin Pancakes Recipe (Healthy & Whole Wheat) Pumpkin Soup Recipe (Easy One-Pot Soup) This homemade Pumpkin Puree recipe from the blog archives was first published on November 2020. It has been updated and republished on October 2023.
