Homemade Pumpkin Purée | Easy Instant Pot Recipe

[Melissa Norris]

Homemade pumpkin purée is made by cooking fresh pumpkin until the flesh is tender, scooping it out of the skin, and blending it until smooth. This Instant Pot method uses a cooking rack and water to steam the pumpkin under pressure, giving you plain, unsweetened pure for pumpkin spice pancakes, pies, muffins, and soups.

Quick Look at This Recipe​

• Recipe Name: Homemade Pumpkin Purée
• Ready In: Approximately 45–60 minutes, including preparation, pressurizing, cooking, and blending; cooling time is additional.
• Method: Instant Pot pressure steaming
• Yield: Approximately 2–3 cups from a 2-pound pie pumpkin; actual yield varies.
• Calories: Approximately 45 per ½ cup, depending on the pumpkin variety and moisture content.
• Tools: Instant Pot, cooking rack, cutting board, sharp knife, large spoon, bowl, blender or food processor, and storage containers
• Freezer Friendly: Yes
• Dietary Info: Naturally gluten-free, dairy-free, vegan, and made without added sugar
• Why You'll Love It: A simple way to turn fresh pumpkin into a versatile ingredient for from-scratch meals and baking.
• ‍ Tip: Drain watery purée before measuring it for baked goods.

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Watch Me Make Homemade Pumpkin Purée​

What Makes This Recipe Unique?​

Making this pantry staple from scratch is a simple way to put your fall harvest to good use. Here’s why you’ll love this recipe:

• One simple ingredient: All you need is a pie pumpkin, plus water for steaming.
• No peeling required: Once cooked, the tender flesh scoops right away from the skin.
• Hands-off cooking: I love my Instant Pot. It’s one of my must-have kitchen tools for cooking from scratch. I also use it to make more staples like homemade Greek yogurt, an Instant Pot whole chicken, and homemade chicken bone broth to provide foundations for many of my homestead recipes.
• Useful for sweet and savory recipes: Leave it unseasoned so you can use it throughout your kitchen.
• Easy to freeze: In the same way you freeze butternut squash, put away recipe-sized portions for baking long after pumpkin season ends.

Key Ingredients:​

A full ingredients list, including measurements, can be found in the recipe card below.

• Pie Pumpkin: Also called a sugar pumpkin, this is a good choice for smooth purée with a naturally sweet flavor. Select a firm pumpkin without soft spots or mold.
• Water: The water goes into the bottom of the Instant Pot to create steam. It is not blended into the pumpkin. Check your model’s instructions and increase the amount if it requires more liquid.

Keeping your homemade pumpkin purée plain gives you the most flexibility. Add salt, sweetener, or spices when you make the finished recipe.

How to Make Homemade Pumpkin Purée​

Step 1: Wash the pumpkin.

Rinse a small pie pumpkin under running water and dry it with a clean towel.

Choose one that fits inside your Instant Pot below the pressure-cooking fill line, with room for the lid to close and the steam-release components to remain clear.

Step 2: Prepare the Instant Pot and add the whole pumpkin.

Pour 1½ cups water into the inner pot, or the minimum amount required by your model, and insert the cooking rack.

Place the pumpkin on the rack. If the stem prevents the lid from closing, carefully trim it without cutting into the pumpkin’s flesh; use a smaller pumpkin if needed.

Step 3: Pressure cook.

Close the lid, set the valve to sealing, and select Pressure Cook or Manual at High Pressure for 20 minutes. The countdown begins once the pot reaches pressure.

Step 4: Release the pressure.

Carefully perform a quick release according to your model’s instructions, keeping your hands and face away from the steam. Wait until the float valve drops before opening the lid.

Step 5: Check for tenderness.

Pierce the pumpkin with a knife; it should slide easily through the skin and flesh. If the pumpkin is still firm, make sure sufficient water remains in the pot, then pressure cook for another 3–5 minutes and check again.

Step 6: Split and remove the seeds.

Carefully lift the soft pumpkin out using the rack or suitable utensils, and place it on a rimmed dish. Let it cool enough to handle, then cut it in half and scoop out the seeds and stringy center with a large spoon.

Step 7: Remove the skin.

Using a metal spoon, scrape the skin away from the flesh.

Step 8: Purée.

Transfer the flesh to a food processor or immersion blender and puree until smooth. If using a standard blender, allow the pumpkin to cool first.

Transfer to an airtight container and refrigerate promptly, or chill and portion for freezing.

Recipe Tips and Troubleshooting​

• Choose the right pumpkin. A small pie pumpkin is easier to fit in the Instant Pot and usually produces a smoother purée than a large carving pumpkin.
• Check tenderness before blending. Fully softened pumpkin blends more easily and helps prevent a grainy texture.
• Drain excess moisture. Place watery purée in a fine-mesh strainer lined with cheesecloth over a bowl. Let it drain in the refrigerator until thick enough for your recipe.
• Match the consistency to its use. For pies, breads, and muffins, aim for purée that holds a soft mound on a spoon. Soup can accommodate a looser texture.
• Measure after draining. Removing water changes the volume, so drain first and then measure your recipe portions.
• Keep it plain. Pumpkin purée contains cooked pumpkin. Pumpkin pie filling also contains sweetener and seasonings, so the two are not interchangeable in every recipe.

Using Homemade Pumpkin Purée​

Homemade pumpkin purée is a useful starting point for all kinds of fall cooking. Make pumpkin spice pancakes and pumpkin sugar cookies, bake it into pumpkin chocolate chip muffins or quick bread, or use it in Grandma’s easy pumpkin cake roll recipe or this no-bake pumpkin pie recipe.

For a simple breakfast, add a spoonful to oatmeal with cinnamon and a drizzle of maple syrup. You can also blend it into soup with broth, onions, and garlic, or stir it into a creamy pasta sauce.

When replacing canned plain pumpkin in a recipe, use the amount called for and check that your homemade purée has a similar thick consistency. Drain it first if needed.

Storage Instructions​

• Refrigerator: Divide the purée into shallow, airtight containers and refrigerate promptly, within two hours of cooking. Keep it at 40°F or below and use within 3–4 days.
• Freezer: Chill the purée, then portion it into freezer-safe containers or bags. One-cup portions are handy for baking, while smaller portions work well for oatmeal and smoothies. Leave room for expansion, label each container with the amount and date, and freeze. Use within 6 months for best quality.
• Thawing: Thaw frozen purée in the refrigerator. Stir it well after thawing and drain any excess moisture before baking.
• Canning: Homemade pumpkin purée should not be canned at home. Tested home-canning guidance is for pumpkin cubes, not mashed or puréed pumpkin. To preserve pumpkin purée, freeze for long-term storage.

FAQs
Is it worth it to make your own pumpkin purée?

Making homemade pumpkin purée is worth it when you have garden-grown or inexpensive pie pumpkins, especially because you can freeze extra portions for from-scratch baking.

Can you make pumpkin purée from a regular pumpkin?

Yes, you can use a fresh, uncarved carving pumpkin, but pie pumpkins generally produce sweeter, smoother purée with less excess water.

How much pumpkin do you need for 1 cup of purée?

Plan on roughly ¾ to 1 pound of whole pumpkin for 1 cup of purée, depending on the variety and how much moisture you drain away.

Everything Worth Preserving​

If you enjoy preserving seasonal harvests, you’ll find plenty more inspiration in my book Everything Worth Preserving.

Inside, I walk you through traditional, reliable methods for preserving everything from fruit pie fillings and jams to pressure-canned meals, pickles, broths, and pantry staples.

It’s designed to help you confidently stock your pantry with wholesome, from-scratch foods so you can make the most of every harvest and always have delicious homemade ingredients ready for all your recipes.

Grab Everything Worth Preserving Now

Did you make this homemade pumpkin purée recipe? If so, please leave a star rating in the recipe card below (this really helps me out)… then, snap a photo and tag me on social media @melissaknorris so I can see! I love getting a glimpse of what you all make in your kitchens.

Recipe​

Print

Homemade Pumpkin Puree | Easy Instant Pot Recipe​

Turn fresh pumpkin into smooth homemade pumpkin puree with this easy Instant Pot recipe. No peeling required, just simple ingredients and hands-off cooking. Perfect for pies, pancakes, muffins, and freezing for your next from-scratch baking day!
Course Ingredient
Cuisine American
Keyword fresh pumpkin purée, homemade pumpkin purée, Instant Pot pumpkin purée, whole pumpkin Instant Pot
Prep Time 5 minutes minutes
Cook Time 20 minutes minutes
Pressure Release and Cooling Time 25 minutes minutes
Total Time 50 minutes minutes
Servings 4 Servings
Calories 1kcal
Author Melissa Norris
Cost Varies

Equipment​

• Pressure Cooker w/Rack or Trivet I love my Instant Pot, but any pressure cooker will do.
• Knife and Cutting Board
• Large Spoon
• immersion blender Or use a food processor or a standard blender.
• Storage Container

Ingredients​

• 1 Small Pie Pumpkin approximately 2 pounds
• 1 ½ Cups Water Or the minimum amount required by your pressure cooker model.

Instructions​

• Wash the pumpkin. Rinse and dry the pumpkin. Make sure it fits below the pressure-cooking fill line without obstructing the lid or steam-release components. Trim the stem if necessary.
• Prepare the pot. Pour the water into the Instant Pot and insert the cooking rack. Place the whole pumpkin on the rack.
• Pressure cook. Secure the lid and set the valve to sealing. Select Pressure Cook or Manual at High Pressure for 20 minutes.
• Release pressure. Carefully perform a quick release according to your model’s instructions, keeping your face and hands away from the steam. If liquid sputters, stop the release and let it settle before continuing. Open the lid only after the float valve drops.
• Check tenderness. A knife should slide easily through the skin and flesh. If the pumpkin is still firm, check that sufficient water remains, then pressure cook for another 3–5 minutes and release pressure before checking again.
• Split and remove seeds. Carefully transfer the pumpkin to a rimmed dish and let it cool enough to handle. Cut it in half and scoop out the seeds and stringy center.
• Puree. Scoop the flesh away from the skin and blend until smooth. Allow the pumpkin to cool before using a standard blender. Do not add the cooking water.
• Store. Transfer to shallow, airtight containers and refrigerate promptly, or chill and portion for freezing.

Notes​

Recipe Tips and Troubleshooting:

• Choose the right pumpkin. A small pie pumpkin is easier to fit in the Instant Pot and usually produces a smoother purée than a large carving pumpkin.
• Check tenderness before blending. Fully softened pumpkin blends more easily and helps prevent a grainy texture.
• Drain excess moisture. Place watery purée in a fine-mesh strainer lined with cheesecloth over a bowl. Let it drain in the refrigerator until thick enough for your recipe.
• Match the consistency to its use. For pies, breads, and muffins, aim for purée that holds a soft mound on a spoon. Soup can accommodate a looser texture.
• Measure after draining. Removing water changes the volume, so drain first and then measure your recipe portions.
• Keep it plain. Pumpkin purée contains cooked pumpkin. Pumpkin pie filling also contains sweetener and seasonings, so the two are not interchangeable in every recipe.

Using Homemade Pumpkin Purée: Homemade pumpkin purée is a useful starting point for all kinds of fall cooking. Make pumpkin spice pancakes and pumpkin sugar cookies, bake it into pumpkin chocolate chip muffins or quick bread, or use it in Grandma’s easy pumpkin cake roll recipe or this no-bake pumpkin pie recipe. For a simple breakfast, add a spoonful to oatmeal with cinnamon and a drizzle of maple syrup. You can also blend it into soup with broth, onions, and garlic, or stir it into a creamy pasta sauce. When replacing canned plain pumpkin in a recipe, use the amount called for and check that your homemade purée has a similar thick consistency. Drain it first if needed. Storage Instructions:

• Refrigerator: Divide the purée into shallow, airtight containers and refrigerate promptly, within two hours of cooking. Keep it at 40°F or below and use within 3–4 days.
• Freezer: Chill the purée, then portion it into freezer-safe containers or bags. One-cup portions are handy for baking, while smaller portions work well for oatmeal and smoothies. Leave room for expansion, label each container with the amount and date, and freeze. Use within 6 months for best quality.
• Thawing: Thaw frozen purée in the refrigerator. Stir it well after thawing and drain any excess moisture before baking.
• Canning: Homemade pumpkin purée should not be canned at home. Tested home-canning guidance is for pumpkin cubes, not mashed or puréed pumpkin. To preserve pumpkin purée, freeze for long-term storage.

Nutrition​

Calories: 1kcal | Carbohydrates: 0.2g | Protein: 0.01g | Fat: 0.03g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.003g | Sodium: 5mg | Potassium: 2mg | Fiber: 0.04g | Sugar: 0.02g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 4mg | Iron: 0.1mg​

The post Homemade Pumpkin Purée | Easy Instant Pot Recipe appeared first on Melissa K. Norris.