Pumpkin Puree Recipe (3 Ways)
You can utilize this recipe as a substitute for canned pumpkin in any dish, and it's entirely devoid of artificial additives! Prepare a generous quantity of your homemade pumpkin puree to have on hand for all your cooking needs.
Ingredients
For Cooking Pumpkin In Pan
- 250 to 500 grams pumpkin – any edible variety
- water as required
For Roasting In Oven
- 500 grams pumpkin or as required – any edible variety
For Cooking In Instant Pot
- 250 grams pumpkin or as required – any edible variety
- 1 to 1.25 cups water
Instructions
Pan Cooking Method
- 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.
- 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 be risky.
- 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 (about 360 degrees Fahrenheit).
- 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. Do remove the pith and seeds.
- Bake for 40 to 45 minutes at 180 degrees Celsius (360 degrees Fahrenheit) in the preheated oven.
- Roast pumpkin till fork tender.
- Cool and peel off the skins. Add to a blender.
- Blend to a smooth puree without adding any water.
- 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 in any recipe. You can even use it as a substitute in 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. Remove the pith and seeds as well. 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 let the pumpkin cubes cool. Then blend until smooth.
Nutrition
Calories: 130kcalCarbohydrates: 33gProtein: 5gFat: 1gSaturated Fat: 1gSodium: 5mgPotassium: 1700mgFiber: 3gSugar: 14gVitamin A: 42565IUVitamin C: 45mgCalcium: 105mgIron: 4mg
Tried this recipe?Let us know how it was!