This homemade Pumpkin Puree recipe can be used for anything that calls for canned pumpkin, and it is completely free of any artificial ingredients. Make a big batch of your own pumpkin puree to use anytime. I share three ways to make homemade pumpkin puree from scratch. I show the pan cooked version and oven roasted pumpkin puree and the Instant Pot method.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 40 minutes
  • Total time: 50 minutes
  • Yield: 500 · 500 grams
  • Category: Condiment
  • Cuisine: American, World

Ingredients

  • 250 to 500 grams pumpkin (- any edible variety)
  • water (as required)
  • 500 grams pumpkin (or as required - any edible variety)
  • 250 grams pumpkin (or as required - any edible variety)
  • 1 to 1.25 cups water

Method

Pan Cooking Method

  1. You can choose any amount of pumpkin you need. Peel and chop them in 1 to 1.5 inch cubes. Remove the pith and seeds. I have used 250 grams pumpkin in the photos above.
  2. In a pan, add the pumpkin and enough water to just cover the pumpkins.
  3. Simmer with or without lid until the pumpkins have softened and cooked well. Drain using a colander and let the cooked pumpkin cubes cool to room temperature. This will prevent steam building up in your blender, which can be risky.
  4. Add the cooled pumpkin cubes in a blender. Tip: No blender? No problem! You can opt to mash the pumpkins with a potato masher or immersion blender or feed them through a food mill. Processing them in a food processor will also work.
  5. Blend till smooth or chunky (whatever your preference) without adding any water. Store in the refrigerator for a week or freeze for about 2 to 3 months.

Oven Roasting Method

  1. Preheat oven for 10 minutes at 180 degrees (about 360 degrees Fahrenheit).
  2. Cube 500 grams pumpkin (or any quantity of pumpkin you want) and place them on a baking tray lined with parchment. You can also cut a small to medium-sized pumpkin into equal halves or quarter it. Place them cut side down on the parchment covered baking tray or baking sheet pan.
  3. You can remove the peels prior to baking if you want. Do remove the pith and seeds.
  4. Bake for 40 to 45 minutes at 180 degrees Celsius (360 degrees Fahrenheit) in the preheated oven.
  5. Roast pumpkin till fork tender.
  6. Cool and peel off the skins. Add to a blender.
  7. Blend to a smooth puree without adding any water.
  8. Place the roasted pumpkin puree in a bowl or container.
  9. Cover tightly and refrigerate for up to a week or freeze for up to three months. Use the homemade pumpkin puree in any recipe. You can even use it as a substitute in any recipe that calls for canned pumpkin puree.

Instant Pot Method

  1. For the Instant Pot method, you are going to steam peeled and chopped pumpkin in a steamer pan. Remove the pith and seeds as well. Add 1 to 1.25 cups water in the steel insert.
  2. Place a trivet and then place the steamer pan with pumpkin cubes on the trivet or stand.
  3. Secure the Instant Pot lid, then set to Manual/Pressure Cook on high for 5 to 6 minutes.
  4. Do a quick pressure release, being careful not to burn yourself with steam escaping from the valve.
  5. Strain and let the pumpkin cubes cool. Then blend until smooth.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.