Homemade pumpkin puree in the Instant Pot OR in the Slow Cooker! A simple, easy alternative to store-bought pumpkin. Get the simple step-by-step instructions to make pumpkin puree at home, for use in all your favorite seasonal pumpkin recipes.
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So I’ve been to the grocery store 4 times in the last two weeks looking for pumpkin puree and there is zero, zip, nada!
Umm what’s happening?? Is this another “toilet paper shortage” type situation? Or have we all just become hoarders? I just don’t understand.
Well, I’ve realized I can chart my own destiny… I don’t know how to make toilet paper but I can definitely make my own pumpkin puree! Hello!!!
I can’t wait to give you all the details so you can make your own as well – It’s incredibly easy.
So, I made two batches in the Instant Pot, each one in less than 30 minutes. It turned out perfectly – and as I mentioned it just couldn’t be easier.
Then I thought. “why not try it in the slow cooker for all of my people who have not taken the IP plunge?” It takes quite a bit longer but it’s all hands-off cooking so – still amazing!
Let me just tell you… all of my test runs were amazing and turned out perfectly delicious! This is one of those recipes that is foolproof my friend.
Plus, you can even make it organic pumpkin puree by using “organic pie pumpkins,” so it’s even better. Crazy talk but all the truth!
Let me fill you in on this super-easy recipe… but first, let’s talk pumpkins:
What’s the difference between a “pie pumpkin” and a “carving pumpkin?”
Carving pumpkins are larger, and tend to have pale orange flesh that is not very thick. Much easier to carve through and make those jack-o-lanterns, but not so good for eating!
On the other hand, pie pumpkins are usually smaller, and they typically have darker orange flesh, and the flesh is very thick. This makes these smaller pumpkins feel “heavy for their size” when you pick them up. Pie pumpkins are what you’ll usually find in a grocery store.
Also, pie pumpkins tend to be a little sweeter, and have thus earned the nickname “sugar pumpkin.”
OK, class dismissed!
How to make homemade pumpkin puree
So as you can imagine there are several methods for making pumpkin puree. Today we’re talking about two of them… the pressure cooker method and the slow cooker option.
First let’s start with my favorite – the Instant Pot/ Pressure Cooker method.
How to make Instant Pot pumpkin puree
- Pour 1 cup of water into the inner lining of the Instant Pot. Set the trivet inside.
- Clean your pie pumpkin: Cut around the pumpkin stem to make a hole large enough to fit your hand into the pumpkin.
- Remove stem, then remove seeds and stringy pulp pieces from inside the pumpkin.
- Place pumpkin on the trivet, or if your pumpkin is too large to fit in the pot, cut in half and arrange both halves to fit.
- Close and lock the lid and set the valve to “Sealing.” Select manual mode and set the cook time for 13 minutes on high pressure. Allow 7-8 minutes for pressure to build.
- After cooking for 13 minutes, do a manual “quick-release” of the pressure, which will take about 2 more minutes.
- Unlock and remove the lid. Carefully remove pumpkin from the pot (it will be hot) and set in a colander to allow it to drain while it cools enough to handle.
From here you have two options…
EITHER:
Scrape pumpkin flesh from the skin, discard the skin and place the flesh into a food processor or blender, or put back into the pot and puree with a hand immersion blender. Then blend until it’s smooth…
… OR…
- Place the pumpkin flesh AND the skin into a food processor or blender and blend until it’s smooth (or put back into the pot and puree with a hand blender). This option will give the pumpkin puree a darker hue and a thicker texture more like the canned puree we’re used too. FYI – this is my preferred method.
Use the pumpkin puree in any of you recipes like this Instant Pot Pumpkin Cheesecake or these Pumpkin Chocolate Chip Brownies – both amazing recipes!!
Now for the Slow Cooker option…
How to make Slow Cooker pumpkin puree
- Turn the slow cooker to high and allow it to heat up.
- Meanwhile, wash the pumpkin. Then cut around the pumpkin stem to make a hole large enough to fit your hand into the pumpkin. Remove stem, and scrape out the seeds and stringy pulp with a large metal spoon.
- Add the pumpkin to the slow cooker. If it’s too big, then quarter it and place it in the slow cooker.
- Cover the crock pot and turn down the heat to low and cook for 5 hours.
- Carefully remove the pumpkin and set upside down in a colander to allow it to drain while it cools.
And yet again you have two options…
- When the pumpkin is cool enough to handle remove the skin and throw it away, or leave the skin on and blend in the food processor (my preferred method). Puree in a food processor or blender, or put back into the pot and puree with a hand immersion blender until it’s smooth.
This is a no-brainer recipe – wouldn’t you agree!?
Now you have all the pumpkin puree you need for all your yummy fall recipes.
How to store pumpkin puree
Pumpkin puree will last for up to a week in the refrigerator.
You might be wondering if you can freeze pumpkin puree. Absolutely!
Just spoon the pureed pumpkin into freezer containers, or resealable freezer bags, flatten them out as much as possible to remove the air, label the containers with the name and date and use within 3 months.
To defrost the puree, place it in the refrigerator overnight or defrost in the microwave.
From the National Center for Home Food Preservation: “Freezing is the easiest way to preserve pumpkin, and it yields the best quality product.”
There you have it… your own homemade pumpkin puree for all your favorite seasonal pumpkin puree recipes!
About the cook time for your pumpkin puree:
No 2 pumpkins are alike! These cook times may vary depending on your exact pumpkin. For example, the thickness of the flesh, the ripeness of the pumpkin, and of course its exact size may differ from what we used.
Sooo…. you’ll need to use some judgement on the cook time: check it with a fork, make sure that it feels quite soft, and that you’re comfortable it will puree just fine. If it still feels a bit firm, then just cook it longer!
What about the seeds??? Yes, of course you can roast pumpkin seeds!
How to roast pumpkin seeds:
- Once you’ve removed the seeds from the pumpkin, rinse them in a colander, then lay them out on a piece of parchment paper to dry overnight.
- Toss the seeds in some olive oil along with your seasonings of choice (most people go for a mix of salt, garlic powder, pepper, and maybe paprika or even cumin).
- Spread them evenly on a parchment-linked baking sheet, and bake at 300 for about 20 minutes. Make sure you stir them around a few times while baking so that they brown evenly.
Homemade Pumpkin Puree (Instant Pot and Slow Cooker)
Homemade pumpkin puree is as "easy as pie!" How to make pumpkin puree in your pressure cooker or slow cooker.
Ingredients
- 1 pie pumpkin 2-4 lbs (small enough to fit in your Instant Pot)
Instructions
To Make Instant Pot Pumpkin Puree:
- Pour 1 cup of water into the inner lining of the Instant Pot. Set trivet inside.
- Cut around the pumpkin stem to make a hole large enough to fit your hand into the pumpkin. Remove stem, then remove seeds and stringy pulp pieces from inside. Place pumpkin in the Instant Pot on the trivet. If the pumpkin is too large to fit in the pot, cut in half and arrange both halves to fit.
- Close and lock the lid; set valve to sealing. Select manual mode according to manufacturer's instructions and set timer for 13 minutes on high pressure. (Note the IP will take around 7-8 minutes to come to pressure. )
- After cooking, manually release the pressure, then unlock and remove the lid. Carefully remove pumpkin from the pot (it will be hot) and place in a colander to drain while it cools.
- For the next step you have the option of leaving the skin on the pumpkin, or scraping the pumpkin flesh from the skin. Leaving the skin on will give the pumpkin puree a darker hue and a thicker texture, more like the canned puree we’re all used to.
- Place into a food processor or blender, or put back into the pot and puree with a hand immersion blender. Blend until smooth.
- Use in desired recipe, store in an airtight container for up to a week, or freeze.
To Make Slow Cooker Pumpkin Puree:
- Turn the slow cooker onto high and allow to heat up.
- Wash the outside of the pumpkin, remove the stem and scrape out the seeds and stringy pulp with a large metal spoon.
- Add the pumpkin to the slow cooker. If it’s too big quarter it and place it in the slow cooker.
- Cover and cook on Low for 5 hours. Carefully remove and place in a colander to drain.
- For the next step you have the option of leaving the skin on the pumpkin, or scraping the pumpkin flesh from the skin. Leaving the skin on will give the pumpkin puree a darker hue and a thicker texture, more like the canned puree we’re all used to.
- When the pumpkin is cool enough to handle remove the skin if desired, or leave it on (my preferred method) and blend in the food processor, high-powered blender or with an immersion blender until the pulp is smooth.
Notes
- Pumpkin puree will last for up to a week in the refrigerator.
- To freeze, spoon the pureed pumpkin into freezer containers or resealable freezer bags (flatten them out as much as possible to remove air and for quick freezing). Label and date them before storing in the freezer. The puree will last frozen for up to 3 months.
- To use defrost in the refrigerator overnight or in the microwave.
Nutrition Information
Yield
6Serving Size
1/2 cupAmount Per Serving Calories 54Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 6mgSodium 53mgCarbohydrates 8gFiber 0gSugar 4gProtein 1g
This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!
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