Homemade Pumpkin Puree – Instant Pot – Oven – Slow Cooker

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

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.

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.

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.

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!

From a 2 pound pumpkin I can get about 2 1/2 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!

Try my Instant Pot Pumpkin Cheesecake recipe made with this wonderful homemade pumpkin puree!

My Instant Pot Butternut Squash Soup also features homemade pumpkin puree!

Don’t forget the Roasted Pumpkin Seeds!

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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.