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Make homemade pumpkin puree in your instant pot, the oven, or slow cooker. simplyhappyfoodie.com #homemadepumpkinpuree #pumpkinpuree #instantpotrecipes #instantpotpumpkin

Homemade Pumpkin Puree - Instant Pot, Oven, Slow Cooker

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
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 - 6
Calories 82 kcal
Author Sandy Clifton

Ingredients

  • 1-3lbs Sugar Pie or Cinderella Pumpkin (or any "Baking" or Pie pumpkin)

For the Instant Pot Only

  • 1 cup Water

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.