//Pumpkin Puree Recipe

Pumpkin Puree Recipe

collage of pumpkin puree with a bold text of 'pumpkin puree - 2 ways' mentionedcollage of pumpkin puree with a bold text of 'pumpkin puree - 2 ways' mentioned

If you are someone who enjoys pumpkin spice season as much as I do, you’ll love these 3 easy recipes for pumpkin puree. I share three ways to make homemade pumpkin puree from scratch. While I have shown the pan cooked version and oven roasted pumpkin puree with my step-by-step guide, I have shared the Instant Pot method in detail without stepwise photos.

homemade pumpkin purée in a white bowl with a black rim on a light brown jute fabrichomemade pumpkin purée in a white bowl with a black rim on a light brown jute fabric

Making your own pumpkin puree not only means that your recipe will be free of any artificial coloring or preservatives, but will also ensure that you can use this seasonal item whenever you want.

Pumpkin puree is an extremely versatile ingredient that can be used in either sweet or savory applications. You can make anything from curry to quick bread, pie to pancakes using this delicious winter veggie. Make a big batch of my homemade pumpkin puree to freeze and use whenever you have a pumpkin craving!

Why this recipe works

This easy recipe uses pure pumpkin and doesn’t add any sugar whatsoever, which means that it will work well in either sweet or savory recipes. It also makes a wonderful homemade baby food that your little ones are sure to enjoy.

Homemade pumpkin puree is always better than the store bought version, as it does not have any preservatives, additives or artificial coloring ingredients. Moreover, you can opt for any type of pumpkin or winter squash that you prefer and have available. The sweetness and color will vary with the type of pumpkin you use.

As you can see in my photos, the puree made with sugar pumpkins has a lovely orange color (below), and the one made with kabocha pumpkin has a beautiful golden yellow color (above). Choose pumpkins that fit the flavor and color profile you most prefer!

I make puree with any edible variety I get here. In the step wise guide you will see that I have used sugar pumpkin and kabocha pumpkin to make puree. Make sure to use pumpkins which are not stringy or fibrous. The FAQ section lists acceptable varieties to use.

In India, pumpkin is easily available through the whole year. I can make pumpkin puree any time, but making it in bulk and storing it saves time and energy. As an added bonus, I can make any recipe that calls for it in a jiffy!

homemade pumpkin purée in a white earthenware bowlhomemade pumpkin purée in a white earthenware bowl

Step-by-Step Guide

How to Make Pumpkin Puree

To make your own pumpkin puree, you can choose one of two methods: cooking in a pan or roasting in the oven. Choose whichever method suits you. Alternatively, you can also use the Instant Pot to make homemade pumpkin puree. I will demonstrate how to make the puree using all of these three methods.

The steamed or pan-cooked pumpkin puree is less thicker than the roasted pumpkin puree. If you prefer a thicker puree, either opt to roast your pumpkin or cook the puree on the stovetop to remove the water after making it.

Pan Method

1. You can choose any amount of pumpkin you need. Peel and chop them in 1 to 1.5 inch cubes. I have used 250 grams pumpkin in the step wise photos.

In a pan, add the pumpkin and enough water to just cover the pumpkins.

pumpkin cubes in a stockpot with waterpumpkin cubes in a stockpot with water

2. 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 cause great injury!

simmering pot of water and pumpkin cubessimmering pot of water and pumpkin cubes

3. 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 an immersion blender or feed them through a food mill. Processing them in a food processor will also work.

cooled and cooked pumpkin cubes in a blender jarcooled and cooked pumpkin cubes in a blender jar

4. 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.

silver spoonful of homemade pumpkin puréesilver spoonful of homemade pumpkin purée

Roasted Pumpkin Puree (Oven Method)

1. Preheat oven for 10 minutes at 180 degrees.

Cube 500 grams pumpkin (or any quantity of pumpkin you want) and place them on a baking tray lined with parchment. You can remove the peels prior to baking if you want.

cubes of kabocha squash on a parchment lined baking sheetcubes of kabocha squash on a parchment lined baking sheet

2. Bake for 40 to 45 minutes at 180 degrees Celsius in a preheated oven.

cubed kabocha squash on a parchment lined baking sheet in the ovencubed kabocha squash on a parchment lined baking sheet in the oven

3. Roast pumpkin till fork tender. 

silver fork piercing a cube of roasted kabocha pumpkinsilver fork piercing a cube of roasted kabocha pumpkin

4. Cool, peel and peel off the skins. Add to a blender.

cooled and cooked pumpkin cubes in a blendercooled and cooked pumpkin cubes in a blender

5. Blend to a smooth puree without adding any water.

homemade pumpkin purée in a blenderhomemade pumpkin purée in a blender

6. Place the roasted pumpkin puree in a bowl or container. Cover tightly and refrigerate for up to a week or freeze for up to three months. Use the homemade pumpkin puree as a substitute for any recipe that calls for canned pumpkin puree.

homemade pumpkin purée in a white bowl with a black rimhomemade pumpkin purée in a white bowl with a black rim

Instant Pot Method

1. For the Instant Pot cooking, you are going to steam peeled and chopped pumpkin in a steamer pan. 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. Secure the Instant Pot lid, then set to Manual/Pressure Cook on high for 5 to 6 minutes. Do the quick pressure release, being careful not to burn yourself with steam escaping from the valve. Strain and blend.

Tips

Tips + FAQs

What kind of pumpkin should I use?

You can use any edible variety of pumpkin or winter squash that you’d like. To be the most similar to the canned variety, I recommend using sugar pumpkins. However, kabocha squash, acorn squash, butternut squash, koginut squash, and buttercup squash varieties will all produce lovely results.

What can I make with my homemade pumpkin puree?

Homemade pumpkin puree is an excellent, healthy and easy canned pumpkin substitute! Any recipe that calls for canned pumpkin can be made using your own homemade pumpkin puree in equal ratios. You can try my Pumpkin Pancakes, Eggless Pumpkin Bread, or Pumpkin Pie recipes.

Can I add sugar to my pumpkin puree?

While you certainly *can* add sugar to your pumpkin puree, I recommend refrigerating or freezing it as is without adding sugar. This ensures that you can use the puree for either sweet or savory recipes without problem. Remember, you can always add sugar to the portion you’d like!

My pumpkin puree is watery – what should I do?

Not to worry! You can always evaporate away any excess water by cooking the puree over the stove. Be sure to stir often during this process to ensure that nothing burns to the bottom of the pan.

To avoid watery puree in the future, be sure to drain all excess liquid from the pumpkin cubes prior to blending. You should also note that steaming or pan-cooking the pumpkin cubes will result in a looser consistency than if you oven roast it.

How long will homemade pumpkin puree last?

You can refrigerate your puree for up to a week, or freeze it for up to a month.

PRO TIP: If you are freezing your pumpkin puree, I recommend freezing it in large silicone ice cube or muffin trays. Once they are fully frozen, transfer them to freezer bags with labels and dates. This way, you can pull out just enough puree at a time without having to defrost the entire batch.

More Pumpkin Inspiration

If you made this recipe, please be sure to rate it in the recipe card below. If you’d like more delicious Indian vegetarian recipes delivered straight to your inbox, Sign Up for my email newsletter. You can also follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspiration.

This 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 year round.

Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins


Cuisine American, World

Course: Condiment

Diet: Gluten Free, Low Fat, Low Salt, Vegan

Difficulty Level: Easy


Servings 500 grams

Units

For cooking pumpkin in pan

Pan Method

  • You can choose any amount of pumpkin you need. Peel and chop them in 1 to 1.5 inch cubes. I have used 250 grams pumpkin in the photos above.

  • In a pan, add the pumpkin and enough water to just cover the pumpkins.

  • 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 cause great injury!

  • 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.

  • 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

  • Preheat oven for 10 minutes at 180 degrees.

  • Cube 500 grams pumpkin (or any quantity of pumpkin you want) and place them on a baking tray lined with parchment. You can remove the peels prior to baking if you want. 

  • Bake for 40 to 45 minutes at 180 degrees Celsius in a preheated oven. 

  • Roast pumpkin till fork tender. 

  • Cool, peel and peel off the skins. Add to a blender. 

  • Blend to a smooth puree without adding any water. 

  • Place the puree in a bowl or container.

  • Cover tightly and refrigerate for up to a week or freeze for up to three months. Use the homemade pumpkin puree as a substitute for any recipe that calls for canned pumpkin puree. 

Instant Pot Method

  • For the Instant Pot method, you are going to steam peeled and chopped pumpkin in a steamer pan. Add 1 to 1.25 cups water in the steel insert.

  • Place a trivet and then place the steamer pan with pumpkin cubes on the trivet or stand.

  • Secure the Instant Pot lid, then set to Manual/Pressure Cook on high for 5 to 6 minutes.

  • Do a quick pressure release, being careful not to burn yourself with steam escaping from the valve.

  • Strain and blend until smooth.

  • Will keep in the refrigerator for up to a week, or the freezer for up to three months
  • Use any edible winter squash variety you prefer!
  • Freeze in silicone ice cube or muffin tins for easy access to smaller portions.

Nutrition Facts

Pumpkin Puree Recipe (3 Ways)

Amount Per Serving (500 grams)

Calories 130 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 5mg0%

Potassium 1700mg49%

Carbohydrates 33g11%

Fiber 3g13%

Sugar 14g16%

Protein 5g10%

Vitamin A 42565IU851%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 3mg15%

Vitamin B6 1mg50%

Vitamin C 45mg55%

Vitamin E 5mg33%

Vitamin K 6µg6%

Calcium 105mg11%

Vitamin B9 (Folate) 80µg20%

Iron 4mg22%

Magnesium 60mg15%

Phosphorus 220mg22%

Zinc 2mg13%

* Percent Daily Values are based on a 2000 calorie diet.

Like our videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.