How to make Homemade Pumpkin Puree – Three Ways
I wanted to find out the best way to cook a pie pumpkin to make homemade pumpkin puree. So I set about doing that last week.
And now I know that next year I will be planting several types of pumpkin seeds, and am actually hoping for an overflow in the garden. Making my own pumpkin puree was that easy, and so much cheaper (not to mention healthier) than buying pumpkin puree at the store.
What are the three ways?
We found a few different types of pie pumpkins at a local u-pick this year, so I figured it was a great time to try out different methods of how to cook them for puree. I wanted to have the pumpkin puree to use now and in the future. I did a little research and decided on three ways.
- Instant Pot for a quick job
- Use my slow cooker for a hands off approach
- Roast in the oven for a more intense flavor
Most of the pie or sugar pumpkins sold in the stores are the best for making puree, and are about 2-3 pounds. Those are the types I used when making pumpkin puree, but you can use a variety of pumpkins and even some squash to make puree for breads, pies, soups, and other recipes.
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Using an Instant Pot for Cooking a Pie Pumpkin to make puree
The Instant Pot (pressure cooker) was for sure the quickest for the job. It also created a bit of a softer and watery texture. I liked that I could do this without much forethought and have the pumpkin puree in under 20 minutes.
The only downside that I could see is that you might need to strain the puree after mashing or blending it depending on the recipe you use because there was so much liquid compared to the other ways.
Step by Step for Instant Pot
- First, wash the pumpkin. Then remove the stem.
- Cut your pumpkin in half and remove the seeds and stringy parts. It is ok if some of the stringy parts remain in (they are hard to remove sometimes!)
- You can leave your pumpkin in 2 pieces, or cut them down in half again to have 4 smaller ones.
- Put the steamer rack in the bottom of the pressure cooker and add 1 to
1 1/2 cups water to the bottom. - Place the pumpkin pieces skin side up on the steamer rack and put the lid on the top.
- Use the pressure cook or manual mode and set for 6 minutes.
- When done, let it release the pressure for a few minutes, and then manually quick release the rest.
- Let the pumpkin cool down a bit and then remove to peel/scrape off the skin.
- Empty the water from the main part of the pressure cooker and put the pumpkin pieces without the skin back in if you want to blend it right up with an immersion blender.
- You can also place the pumpkin flesh in a regular blender. I did this and used my Vitamixer. You could also use a food processor.
- That’s it. You might need to strain it a little if it is extra watery, but depending on your recipe, it might be fine. You could use it as is in this pumpkin hot chocolate.
Using a Slow Cooker to Cook a Pie Pumpkin for puree
If I didn’t have an Instant Pot, the slow cooker is a good way to prepare a pumpkin for puree. It takes a couple hours versus a few minutes. But it is very hands off and does not take up oven room. It also is a good option when you will be using the puree for sweet treats, such as a pumpkin pie, pumpkin apple cake, or this pumpkin hot chocolate. Unlike the oven, it will not pick up a more savory taste from being roasted.
Step by Step for Slow Cooker
- First, wash the pumpkin. Then remove the stem.
- Cut your pumpkin in half and remove the seeds and stringy parts. It is ok if some of the stringy parts remain in (they are hard to remove sometimes!)
- You can leave your pumpkin in 2 pieces, or cut them down in half again for faster cooking.
- Add one cup of water to the slow cooker and place the lid on.
- Set the slow cooker to high for 4-5 hours. Poke them with a fork to check and see if they are done before pulling them out.
- Let the pieces of pumpkin cool on a plate until you can handle them to scoop out all the insides.
- Just like with the pressure cooker method, you will use an immersion blender, a regular blender, or a food processor to make the pulp a smooth puree.
Oven Roasting a Pumpkin for Puree
I think that depending on what you are wanting to use the pumpkin puree for, the oven is a great option. If you are wanting to use it for a savory soup or mac and cheese or one of the dozens of ways it can be used besides a sweet pie, the roasting will give the extra depth of savory flavor you are looking for. It’s also great for any sweet treat too.
I also liked that when I used the oven, the pumpkin came out a bit dryer which made the pulp the perfect thick texture I wanted. The skin was also a bit easier to remove when cooked in the oven.
Step by step directions for oven roasting.
- First, wash the pumpkin. Then remove the stem.
- Cut your pumpkin in half and remove the seeds and stringy parts. It is ok if some of the stringy parts remain in (they are hard to remove sometimes!)
- Place the pumpkin halves upside down on a baking sheet. You can use some parchment paper, foil, or a Silpat, but do not have to.
- Cook until tender, about 30-40 minutes in a 400 degree oven. If your pumpkins are on the small side, check after 25 minutes by poking with a fork or knife.
- Some people add water to the pan, but I like how it turns out without the water.
The Winner
I don’t think there is actually one best way to cook a pie pumpkin for puree. It really depends on the equipment you have, the time you can give to it, and also what you are looking for as an end result. Any of the three ways that I tried would be a good way to cook a pie pumpkin for puree.
How to store the puree for later
You will want to freeze the puree. It is not recommended to ever can pumpkin puree as it is not safe even with a pressure canner. You can pressure can chunks of pumpkin safely, however.
I like to measure out two cups of pumpkin puree and put it in zip top bags or my favorite freezer containers, label them, and place them flat in the freezer to save space. Sometimes a recipe will call for only a cup, but many call for two. I usually double recipes that call for one anyway.
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