Pumpkin Puree
Fresh, Light Pumpkin Puree
Get the freshest pumpkin flavor by making your own pumpkin puree.
Just the Recipe | Servings Vary Based on Pumpkin Size
Ingredients
1 Small, 2-3 lb Sugar Pumpkin
1-2 Cups Water
Steps
Prepare the pumpkin:
Wash the outside of the pumpkin and dry with a towel.
Snip off the stem, using kitchen scissors.
Cut the pumpkin in half, carefully.
Scoop out the pumpkin seeds.
Cook the pumpkin:
Oven Method:
Preheat the oven to 350º F.
Place flat side down on either: a baking sheet line with parchment or in a flat low-sided baking dish with 2 cups of water.
Cook for 45-60 minutes until the pumpkin starts to cave in and a fork easily goes through the tough outer skin. Larger 4-5 lb sugar pumpkins could easily take 90 minutes.
Instant Pot Method:
Place the trivet in the pot and add 1 cup of water. Add the halved pumpkin. Cover and seal.
Cook on high pressure for 15 minutes. Quick release.
Cool and drain:
Cool the cooked pumpkin for at least 15 minutes before handling.
Carefully scoop the cooked pumpkin away from the peel. Use a fork, tongs, or a towel to handle the hot pumpkin and keep your hands safe. Dispose of the peel.
Add the cooked pumpkin to a strainer lined with cheesecloth or a sieve over a bowl for about an hour to allow any excess water to drain through. Some pumpkins will barely drain and others will drain nicely. Regardless, it’s worth the time so you don’t end up with watery puree.
Make the Puree:
Add the cooled, drained pumpkin to a food processor or blender. Blend until the pumpkin is smooth and buttery.
Use to make all things pumpkin!
Kitchen Acumen Tips:
Use a blender with good power. I used a Vitamix and had to use the blender stick to really mash the pumpkin down to the blades. A food processor works nicely as well.
The puree stores in the fridge for up to a week.
Freeze in freezer bags (use pint or quart size bags and freeze flat so you can stack them) for up to 4 months.
This pumpkin puree can be used to make this delicious pumpkin cake!
