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Home » Blog Recipe Posts » Vegetarian

Homemade Pumpkin Puree - Instant Pot - Oven - Slow Cooker

August 29, 2018 by Sandy 6 Comments

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Homemade Pumpkin Puree made in your Instant Pot, Oven, or Slow Cooker! Pressure cooker pumpkin puree is the fastest, but the slow cooker pumpkin puree and oven method of making this pumpkin puree are also very good.
Originally posted 9/23/17

small glass canning jar of pumpkin puree with pumpkin and pressure cooker in background

 

Homemade Pumpkin Puree - Instant Pot - Oven - Slow Cooker

I'm glad that more stores are carrying Sugar Pie Pumpkins (and Cinderella, Fairytale, etc.) these days. They are the kinds of pumpkins you want to cook with and make your homemade pumpkin puree from (The carving pumpkins are not so good to eat).

There are other varieties out there, but if they are not named specifically by the grocer, look for "Pie Pumpkins" "Baking Pumpkins" or "Sugar Pumpkins." The taste is much fresher and sweeter than canned pumpkin puree. Cooking them is very simple!

Three small pumpkins in front of pressure cooker
These are Sugar Pie Pumpkins. They are little guys, I usually find them between 1 and 3 pounds. I look for 2 pound Sugar Pies, because they are that 'Goldilocks' size for me. Just right. You can see how small and cute they are compared to my 6 quart Instant Pot. The one in front is 1 pound, the others are 2 pounds ea.

small pumpkin with stem top removed

Preparing the Pumpkin - Instant Pot

The first thing I usually do is cut the stem off. If you have a 1 pound pumpkin with a small stem, you might be able to leave it on (you might want to poke a few holes in it like you would a baked potato). Either that or I just don't use the trivet (livin' on the edge!). I cook my pumpkins whole.

If you choose to cut yours in half (*clean out seeds and the stringy stuff) that's fine. If using Cinderellas, you may have to cut them in half as they tend to be wider, not as rounded as a Sugar Pie.

Preparing the Pumpkin - Crock Pot

Same as for the Instant Pot, I cut off the stem. Maybe even a little more if I can't get the lid on. With the bigger (over 2 pounds) pumpkins, I do cut them in half (*clean out seeds and stringy stuff). If using Cinderellas, you may have to cut them in half as they tend to be wider, not as rounded as a Sugar Pie.

Preparing the Pumpkin - Oven

If you are baking these in the oven you will be cutting them, or they will take longer to cook. Cut them in half (*and clean out the seeds and the stringy stuff). Then place face down on a baking sheet.

Cooked round pumpkin in pressure cooker
After cooking in the Instant Pot, the skin sometimes pops off of the flesh. Even if it doesn't do this, they are easy to peel. I use a fork and just kind of scrape it off.

Pureed pumpkin in food processor
After cooking, I remove from the pot or pan to cool down a bit. For the whole pumpkins, I cut them in half (*and scrape out the seeds and stringy stuff). Then put the flesh straight into my food processor. I process it all smooth and store it in jars in my fridge until I am ready to use it!

Some folks like to strain the excess water out of their pumpkin puree, but I don't. If you get a more watery result, strain in a fine mesh colander or cheesecloth. Pumpkin puree also freezes well. I just fill a freezer zip bag and flatten it out and put it in the freezer. I will have some for the Holidays!

small glass canning jar of pumpkin puree
From a 2 pound pumpkin I can get about 2 ½ cups of pumpkin puree. Use your Homemade Pumpkin Puree for baking pies, muffins, pancakes, cookies, smoothies, soup, or whatever you want! I like to eat it warmed up with butter and real maple syrup. Yum!

Slice of Pumpkin Cheesecake on white plate being lifted from the cake by a serving spoon
Try my Instant Pot Pumpkin Cheesecake recipe made with this wonderful homemade pumpkin puree!

 Butternut Squash Soup in a white bowl garnished with rosemary with pressure cooker in background
My Instant Pot Butternut Squash Soup also features homemade pumpkin puree!

Don't forget the Roasted Pumpkin Seeds!

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5 from 1 vote
small glass canning jar of pumpkin puree
Print
Homemade Pumpkin Puree - Instant Pot, Oven, Slow Cooker
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Fall is the time of year to get your hands on the Sugar Pie  or "Baking" Pumpkins and make your own Homemade Pumpkin Puree. It freezes well, and tastes much fresher than the canned stuff.

Course: Vegetarian
Cuisine: American
Keyword: pressure cooker pumpkin puree recipe
Servings: 4 - 6
Calories: 82 kcal
Author: Sandy Clifton
Ingredients
  • 1-3 lbs Sugar Pie or Cinderella Pumpkin (or any "Baking" or Pie pumpkin)
For the Instant Pot Only
  • 1 cup Water (2 cups for the 8 qt pot)
Instructions
Instant Pot
  1. Put the trivet/rack and 1 cup of water in the pot. 

  2. Cut stem off of pumpkin and set it on the trivet. Discard stem.

  3. Make sure you can easily close the lid (if not, either take out the trivet or cut a little more off the top of the pumpkin).

    Close the lid and set the steam release knob to the Sealing position. Set to Manual (or Pressure Cook) and choose 9 minutes for a 1 lb pumpkin, 13 minutes for a 2 lb pumpkin, or 18 minutes for a 3 lb pumpkin. High pressure.

  4. Do a Quick Pressure Release when cooking cycle ends.

  5. Let cool a bit and scrape the skin off. Cut in half and scrape out the seeds and stringy portion of the center (if you cooked pumpkin whole).

  6. Put the flesh in a food processor and process until smooth.*

Oven
  1. Cut the pumpkin in half and scoop out the seeds and the stringy portion of the center. Place face down on a baking sheet.

  2. Bake at 350 degrees (F) for 45 to 55 minutes, or until a fork goes into the flesh easily.

  3. Let cool a bit and scrape the skin off.

  4. Put the flesh in a food processor and process until smooth.*

Slow Cooker
  1. Cut stem off of pumpkin and set it in the slow cooker. If pumpkin is too large for the crock, cut in half and scrape out the seeds and stringy portion of the center.

  2. Cook on Low for 5-6 hours, or until a fork goes into the flesh easily.

  3. Let cool a bit and scrape the skin off. Cut in half and scrape out the seeds and stringy portion of the center (if you cooked pumpkin whole).

  4. Put the flesh in a food processor and process until smooth.*

Recipe Notes

*Some folks like to strain the excess water out of their pumpkin puree, but I don't. You might get a more watery result, so strain in a fine mesh colander or cheesecloth if you think it's too watery.

Making homemade Instant Pot Pumpkin Puree

Resources to make Homemade Pumpkin Puree - Instant Pot - Oven - Slow Cooker recipe and more

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  1. Sharon

    November 28, 2023 at 7:12 am

    This turned out great. I pricked the pumpkin with a sharp knife a few times before pressure cooking just to be sure it would not explode. It was so easy to peel once done.

    Reply
  2. CHARITY A CORBETT

    September 02, 2018 at 6:22 pm

    I tried to apply for your closed group on Facebook but because it only showed me 2 questions I was kicked out. Please tell me how to enroll ?

    Reply
    • Sandy

      September 02, 2018 at 8:25 pm

      You were kicked out? Request again and I'll look for your name. Sorry!

      Reply
      • Sandy

        September 02, 2018 at 8:27 pm

        I just looked and you weren't kicked out. You just hadn't been approved yet!

  3. Pamela Gray

    September 27, 2017 at 8:05 pm

    How long do I cook the pie pumpkin in an instant pot?

    Reply
    • Sandy

      September 27, 2017 at 9:16 pm

      Hi Pamela! It depends on the size of the pumpkin. In the recipe above, you will see that it's 8 minutes for a 1 lb pumpkin, 12 minutes for a 2 lb pumpkin, or 15 minutes for a 3 lb pumpkin. High pressure.

      Reply

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Hi there! I’m Sandy - foodie with a passion for cooking and sharing my tasty recipes. My hubby Paul, our Pug Gizmo, and I live in Washington.

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