Pumpkin Puree without oven (2 ways)

Author: Katie

Homemade pumpkin puree tastes amazing and doesn't require a lot of work. It tastes great in sweet as well as savory recipes. It's also freezer friendly!

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5 from 11 votes

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Prep Time: 10

Cook Time: 20

Total Time: 30

Course: Side Dish

Cuisine: dairy-free, gluten-free, oil-free, vegan

Servings: 1 -2 cups (250g+) pumpkin puree

Ingredients

1 Hokkaido (Red Kuri) pumpkin *see notes
1 - 1½ cups (230 - 345 ml) water

You can find detailed step-by step-photos above the recipe card.

Instructions

How to make pumpkin puree in the INSTANT POT

Give your pumpkin a good wash before starting.
Use a sharp knife to cut a circle around the stem. Discard the stem and use a spoon to scrape out the guts and the seeds.
Add 1 cup (230ml) of water to the instant pot.
Place the pumpkin cut-side-up on a wire rack (with the opening up) and put it into the pot. If your pumpkin is too large, simply cut it in half. Cover with the lid and cook for 15minutes on high pressure (use the pressure cook setting). Don’t forget to set the pressure valve to seal!
Once the pumpkin is finished cooking, natural release for 5 minutes, then quick release.
Check if the pumpkin is ready. Pork a fork into the pumpkin’s skin and flesh to check if it’s soft (fork-tender). If not, pressure cook for another 5 minutes.
Then pull the pumpkin out of the instant pot and place it onto a cutting board. Let cool for a couple of minutes.
Then cut it in half lengthwise and scrape the pumpkin flesh away from the skin.
Add it to a food processor and blend until smooth. Alternatively you could use an immersion blender.

How to make pumpkin puree on STOVETOP

Thoroughly clean your pumpkin before using it.
Cut your pumpkin in half and scrape out guts and seeds.
Cut the pumpkin into slices.
Add ½ cup of water to a large saucepan. If you own a steamer basket, add it to your saucepan.
Place your pumpkin slices into the saucepan and cook for 20-25 minutes with a lid on.
Check every couple of minutes- you might need to add a splash of water here and there.
After the pumpkin is cooked and cold enough to handle, scrape the pumpkin flesh away from the skin and blend until smooth using a food processor or hand blender.

How to thicken your puree

In case the puree still feels a bit watery (usually the case with stovetop method) makes sure to drain it!
Place a large sieve lined with a cheesecloth or nutmilk bag over a large bowl. Pour in the pumpkin puree and let it drain for at least 1 hour (or overnight).

Video

Notes

Pumpkin types to use: Smaller pumpkins such as hokkaido (red kuri) or sugar pumpkins are usually less watery and packed with flavour. They also need less cooking time. I prefer using Hokkaido (Red Kuri) pumpkin. You could also use a sugar or pie pumpkin. Butternut squash will also work!
Don’t use too much water: Especially when using the stovetop method, make sure to not use too much water. We want to steam, not boil the pumpkin to bring out that delicious pumpkin flavour!
Let sit in colander: When using the instant pot method, excess amount of water won’t be much of an issue. When steaming the pumpkin on the stovetop though, you might end up with a slightly more watery texture. It’s crucial to let the water drain from the pumpkin puree to achieve the perfect texture!
Storing: Store pumpkin puree in an airtight container in the fridge for up to 5 days. You could also freeze it!

Nutrition

All nutritional information is based on third-party calculations and should be considered estimates.

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