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How To Make Pumpkin Puree – Instant Pot and Stove Instructions Included

Ditch the store-bought cans and take advantage of fresh pumpkins to make your own homemade pumpkin puree.

It is super easy to do and you don’t have to worry about running to the store every time you need it for a recipe.

pumpkin puree
Homemade Pumpkin Puree – made from a pie pumpkin.

In fact, think about how many times you end up wasting the remainder of what is in the can. Especially if a recipe only calls for 1 cup.

When you make your own fresh, homemade pumpkin puree you can freeze it  into smaller portions than what is in a typical can.

By doing it this way you can just pull out a small portion whenever needed for your favorite pumpkin pie, pumpkin bread or any other pumpkin recipes.

What Type of Pumpkin To Use

pumpkin puree
It is best to use a pie pumpkin when making pumpkin puree.

What type of pumpkin makes the best pumpkin puree?

Although you can use any pumpkin to make puree, there is definitely a best variety to use. The smaller sized pie pumpkins get the gold star for this category.

Pie pumpkins, although very cute, aren’t just small, baby pumpkins. They are varieties that breed a sweeter flesh that makes them perfect for puree.

Of course you can make any pumpkin into puree. It just won’t have that classic pumpkin puree taste that is found in the cans or in puree made from pie pumpkins.

Different Methods To Make Pumpkin Puree

There are several different ways that you can make pumpkin puree.

pumpkin puree
No matter your preferred method of cooking, cut your pumpkin in half and remove the seeds and pulp.

The classic ways of making it are by baking, steaming and/or boiling pieces of pumpkin.

Then when the pumpkin flesh is fork tender, you peel away the skin and process in a food processor until smooth. We use our Hamilton Beach Duo Food Processor for this task and it blends it perfectly smooth.

I have always preferred to bake our pie pumpkins. Not that the results were different, I just didn’t want to stand over a steaming pot of boiling water.

Instant Pot Pumpkin Puree

However, since we bought our Instant Pot 6 quart Duo, I have switched my favorite method of making homemade pumpkin puree.

pumpkin puree
Place the pumpkin pieces on your trivet and pressure cook for 30 minutes.

Making it in the Instant Pot is much faster than baking it. Plus, there is no need to heat up the kitchen.

Just clean, cut and remove the seeds. Be sure to save the seeds to make Roasted Pumpkin Seeds.

Place it on the trivet along with a cup of water and in 30 minutes of pressure cooking, it is ready.

Drain the water, remove the trivet and use either an immersion blender or food processor to puree it.

The Secret To Thick and Dark Pumpkin Puree

Using traditional methods, you would remove and discard the skin after it has been cooked. Although, the puree always seemed much thinner and lighter in color than the store-bought canned version.

pumpkin puree
Cooked pumpkin in the Instant Pot Pressure Cooker.

So after a little investigation and a lot of questions asked, I found the secret to thick and dark pumpkin puree.

There is no need to remove the skin of the pumpkin. It not only adds a deeper color to the puree, but it also acts as a thickening agent.

No draining is necessary when the skin has been blended down with flesh of the pumpkin.

Therefore, less time + less work = Instant Pot wins!!!

pumpkin puree
Using an immersion blender to blend both the flesh and the skin makes for thick and dark puree.

However, I have included the traditional cooking methods as well for those who don’t yet own an Instant Pot. But let me tell you, once you get one you are going to fall in love with it!

See our Instant Pot Recipes Page for other great recipes.

Check out the printable recipe below and all of our recipes and let me know what you think!

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How to Make Pumpkin Puree

pumpkin puree

Instructions on how to make your own pumpkin puree from pie pumpkins. Instant Pot, Oven and Stove directions included.


  • 1 pie pumpkin


Instant Pot:

  1. Wash the outside of the pumpkin.
  2. Cut the pumpkin in half. Remove the seeds and stringy fibers with a metal spoon or ice cream scoop. Save the seeds for toasting and discard the innards.
  3. Cut the pumpkin into 4 quarters.
  4. Add 1 cup water to the liner of the Instant Pot. Set trivet in water.
  5. Place pumpkin pieces on the trivet. Close lid and place valve in the sealed position.
  6. Pressure cook/manual on High for 30 minutes.
  7. Quick release the pressure when the cooking time expires.
  8. Remove trivet with the pumpkin pieces and drain water from the liner.
  9. Place pumpkin pieces back into the liner and puree (skins and all) with an immersion blender or place in a food processor and pulse until smooth.
  10. Let cool and store in refrigerator for up to 1 week or freeze for later use.

Other Methods To Make Pumpkin Puree

  1. Wash the outside of the pumpkin.
  2. Cut the pumpkin in half. Remove the seeds and stringy fibers with a metal spoon or ice cream scoop. Save the seeds for toasting and discard the innards.


  1. Preheat your oven to 350 degrees F.
  2. Cut your pumpkin into 4 quarters. Place each quarter cut side down, on a baking sheet.
  3. Bake in the oven until the flesh is tender when pierced with a knife, approximately 50-60 minutes


  1. Bring a large pot of lightly water to a boil.
  2. Cut the pumpkin into evenly-sized smaller pieces.
  3. Add the pumpkin pieces to the boiling water and keep at a light boil for approximately 20 minutes or until the flesh is tender when pierced with a knife.


  1. Use a double boiler and fill the bottom pot with water right below the steaming basket.
  2. Cut the pumpkin into evenly sized small pieces to fit inside the steaming basket.
  3. Cover and let steam for about 20 minutes or until the flesh is tender when pierced with a knife.

Puree the pumpkin

  1. Remove the pumpkin pieces and place on a flat surface to cool.
  2. Once cool enough to handle peel the skin layer off and/or scoop out the pumpkin flesh.
  3. Place the pumpkin in a food processor or blender and pulse until smooth.
  4. Line a fine mesh colander with cheese cloth and set over a deep bowl. Add the pumpkin puree and let drain for about 2 hours and stir occasionally to release excess moisture.


Recipe provided by Make Your Meals

Nutrition Information:

Serving Size:

1 grams

Amount Per Serving: Unsaturated Fat: 0g

Patricia J Marotti

Tuesday 2nd of October 2018

Hello, Using the Instant-Pot Method you instruct "use immersion blender for both flesh & skin" ... Can this method also be utilized if boiled or steamed, please?


Tuesday 2nd of October 2018


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