Ultimate Pumpkin Puree Guide – How to Make Pumpkin Puree at Home (Oven, Stovetop, Instant Pot, Air Fryer)

There’s something magical about pumpkin season—the smell, the color, and the cozy feeling it brings to the kitchen. While canned pumpkin is handy, making your own fresh pumpkin puree at home is surprisingly simple and so much more flavorful. Whether you’re baking pies, whipping up muffins, or stirring a creamy soup, homemade pumpkin puree adds a depth of sweetness and richness you can’t get from a can.

In this guide, I’ll show you four easy ways to make pumpkin puree: oven-roasted, stovetop-steamed, Instant Pot, and even in an air fryer. I’ll also share tips for keeping it keto-friendly, while giving your family some carb options so everyone can enjoy it. By the end, you’ll be ready to prep a batch of pumpkin puree that’s versatile, delicious, and perfect for all your autumn recipes.

1. Oven-Roasted Pumpkin Puree

Steps:

1. Preheat oven to 375°F (190°C).
2. Wash the pumpkin thoroughly.
3. Cut off the stem and halve it lengthwise.
4. Scoop out seeds and stringy pulp.
5. Place cut side down on a parchment-lined baking sheet.
6. Roast for 45–60 minutes, or until the meat is tender.
7. Cool slightly, then scoop out the flesh and blend until smooth.

• Slice the pumpkin on the cutting board at a top-down angle.
• Roast the halves in the oven, with a side angle showing caramelized flesh.

Tip: Oven-roasting intensifies the natural sweetness, making it ideal for pies and baked goods.

2. Stovetop Steamed Pumpkin Puree

Steps:

1. Peel the pumpkin and cut it into cubes.
2. Place in a saucepan and cover with boiling water.
3. Cover and steam for 15–20 minutes, or until the pumpkin pieces are tender.
4. Blend until smooth.

Tip: Drain well to prevent puree from getting too watery.

3. Instant Pot Pumpkin Puree

Steps:

1. Place the trivet in the Instant Pot, and add 1 cup of water.
2. Place the whole pumpkin (with the stem removed) on the trivet.
3. Cook at high pressure for 12 minutes.
4. Natural pressure release for 10 minutes, then quick release remaining pressure.
5. Slice, remove the seeds, and blend the flesh.

Tip: The Fastest method is pressure cooking, which speeds up the cooking process.

Air Fryer Pumpkin

1. Preheat air fryer to 350°F (175°C).
2. Wash the pumpkin, halve it, and scoop out the seeds/pulp
3. Place pumpkin halves, cut side down, in the air fryer basket.
4. Cook 25–30 min until tender.
5. Let the mixture cool slightly, then scoop out the flesh and blend until smooth.

Tips for Choosing the Right Pumpkin

Not all pumpkins are created equal when it comes to making puree; choosing the right one makes all the difference in terms of flavor and texture. Sugar pumpkins or pie pumpkins are your best bet—they’re small to medium in size, naturally sweet, and have a dense, creamy flesh that blends beautifully into a smooth puree. Their flavor is richer and more pronounced than that of larger carving pumpkins, which tend to be watery and bland.

Try to avoid the classic jack-o’-lantern pumpkins used for Halloween—they’re primarily grown for decoration, not taste. Using one of these can result in a thin, less flavorful puree that’s not ideal for pies, soups, or baked goods. Picking the right pumpkin ensures your homemade puree is naturally sweet, vibrant in color, and ready to shine in all your fall recipes.

The top choices for pumpkin puree are:

• Sugar Pumpkins / Pie Pumpkins: Small to medium-sized with dense, creamy flesh. Naturally sweet and perfect for pies, muffins, soups, and smoothies. Their flavor is rich and concentrated, making them ideal for classic pumpkin recipes.
• Cinderella Pumpkin (Rouge Vif d’Etampes): Round, bright-orange, and slightly larger than a sugar pumpkin. Its sweet, moist flesh blends beautifully into a smooth puree.
• Butternut Squash: Technically a squash, but it works wonderfully as a pumpkin substitute. Its smooth, velvety, slightly nutty flesh creates a naturally sweet puree perfect for soups, pies, or baked goods.
• Kuri or Red Kuri Squash: Sweet, dense flesh with a subtle nutty flavor. Great for both savory and sweet recipes.
• Hokkaido / Baby Red Pumpkin: Small, easy to handle, and naturally sweet. Perfect for roasting, steaming, or air-frying into puree.

Storing & Freezing

• Refrigerate: Store in an airtight container for up to 1 week.
• Freeze: Portion into ice cube trays or freezer bags. Freeze up to 6 months.

Keto vs Regular Carb Options

• Keto: Use puree as-is in soups, shakes, or low-carb desserts.
• Family Carb Option: Add cooked oats, brown sugar, or wheat flour for muffins, pies, and pancakes.

Storage & Meal Prep

• Refrigerate: Store in an airtight container for up to 1 week.
• Freeze: Use ice cube trays or freezer bags for up to 6 months.
• Pro Tip: Portion puree separately for keto and family carb meals to streamline cooking.

Tips for Choosing the Right Pumpkin

• Sugar/Pie Pumpkins: Sweet, dense.
• Avoid Carving Pumpkins: They’re watery and bland.

Recipes to make from pumpkin puree

• Pumpkin Pie Recipe with Canned Filling
• Pumpkin Cheesecake Bars