This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Doing so allows me to create more unique content and recipes for you.
Easy Pumpkin Puree: Instant Pot & Slow Cooker - Making your own pumpkin puree is simple and a fantastic way to save money while ensuring you know exactly what's in your food! Did you know that many store-bought "pumpkin purees" are actually a mix of different winter squashes, including butternut squash? This can lead to higher carb counts than expected. With my easy recipe, you can use your Instant Pot or slow cooker to whip up pure pumpkin goodness straight from your kitchen to your fridge or freezer—no added ingredients, just pure pumpkin! Say goodbye to overpriced canned varieties and hello to homemade flavor that you can trust!
Join my newsletter and never miss a recipe!
Why You'll Love This Easy Pumpkin Puree Recipe
- Simple and Quick: Making pumpkin puree at home is a breeze! With just two methods—using an Instant Pot or a slow cooker—you can have delicious, homemade pumpkin puree ready in no time. This recipe takes the hassle out of preparing pumpkin for your favorite recipes.
- Cost-Effective and Fresh: Using sugar or pie pumpkins, especially when they're on sale or grown in your garden, can save you money compared to purchasing canned pumpkin puree. Plus, you have full control over the ingredients, ensuring it's pure pumpkin without any added preservatives or other hidden squashes.
- Versatile for Various Recipes: This homemade pumpkin puree can be used in a wide range of dishes, from soups and pies to smoothies and pancakes. With its rich flavor and smooth texture, it's the perfect ingredient to enhance both sweet and savory recipes while keeping your meals low-carb and gluten-free!
Homemade Pumpkin Puree: Instant Pot & Slow Cooker
When it comes to fall, my love for pumpkin knows no bounds! 🍂 As the weather cools and the leaves change, there's nothing quite like the comforting warmth of homemade pumpkin dishes. But did you know that what we often think of as "100% pumpkin" in store-bought cans can actually be a mix of different types of winter squash? 🤯 I was baffled when I first started my low-carb journey and noticed that the carb counts for canned pumpkin didn’t match up with what I found online. So, naturally, I did some digging and discovered the frustrating truth: most canned pumpkin isn’t pure pumpkin at all!
That’s when I decided to take matters into my own hands and make my own pumpkin puree. And let me tell you, it’s incredibly easy! With just sugar or pie pumpkins and a little water, you can create your very own fresh pumpkin puree. No more confusing labels—just pure, delicious pumpkin goodness. Plus, you can store it in mason jars or zip-top bags and freeze it for year-round use. And this year, I’m embarking on a canning journey to make my homemade pumpkin shelf-stable. (As if pumpkin would ever last long in my house!) 🎃✨
Whether you’re whipping up a cozy soup or baking a decadent pie, this easy Homemade Pumpkin Puree: Instant Pot & Slow Cooker recipe is the way to go. Say goodbye to those misleading labels and hello to the joy of making your own pumpkin puree! Let’s get started!
Now that you have your homemade pumpkin puree, why do you give this Low-Carb Pumpkin Alfredo Sauce or this Creamy Chipotle Pumpkin Soup a try? If you would like to start your day with some pumpkin yumminess, how about trying these Low-Carb Pumpkin Pie Pancakes or a Keto Pumpkin Cold Foam Cold Brew?
🍽️✨ Don't forget to share your delightful creations with us on Instagram using #BobbisKozyKitchen for a chance to be featured in our newsletter! 📸
In This Post
- 🥘Homemade Pumpkin Puree: Instant Pot & Slow Cooker Ingredient Notes
- 🔪How to Make Homemade Pumpkin Puree: Instant Pot & Slow Cooker
- Storage Instructions
- 💭Top tip
- FAQ about Homemade Pumpkin Puree: Instant Pot & Slow Cooker
- More Delicious DIY | Make It Yourself Recipes...
- Homemade Pumpkin Puree: Instant Pot & Slow Cooker
- Food safety
🥘Homemade Pumpkin Puree: Instant Pot & Slow Cooker Ingredient Notes
- Sugar or Pie Pumpkins: When selecting pumpkins for your puree, look for sugar or pie pumpkins, which are smaller and sweeter than the larger pumpkins typically used for decoration. Choose pumpkins that are firm, with smooth, unblemished skin. A weighty feel is also a good indicator of freshness. Ideally, pick pumpkins that are 4 to 6 inches in diameter for easy handling. Avoid those with soft spots or blemishes, as these can indicate spoilage.
- Water: In the Instant Pot version of this recipe, water is essential for creating steam, which helps cook the pumpkin quickly and evenly under pressure. The steam softens the pumpkin flesh, making it easier to scoop out and puree once it's cooked. Plus, it prevents the pumpkin from burning or sticking to the pot, ensuring a smooth and hassle-free cooking experience.
The printable recipe card at the bottom of the page contains a detailed list of measurements and instructions.
🔪How to Make Homemade Pumpkin Puree: Instant Pot & Slow Cooker
These are four of the steps involved in making Homemade Pumpkin Puree in the slow cooker. The full directions for both are in the recipe card at the bottom of the post.
Choose sugar or pie pumpkins that weigh 4 pounds in total.
Wash and dry the pumpkins, then remove the stems and cut them into halves or quarters. Use a large spoon to scrape out the seeds and pulp.
Place the pieces into your slow cooker.
Cover and cook on low until the pumpkin is soft enough to pierce with a fork.
Helpful Hint: 💡 When making your own pumpkin puree, consider roasting the pumpkin seeds after you've scooped them out. Rinse the seeds, pat them dry, and toss them with olive oil and your favorite seasonings before roasting them in the oven. They make a delicious and healthy snack!
Storage Instructions
Once you’ve made your homemade pumpkin puree, transfer it to an airtight container and store it in the refrigerator for up to 5 days if you plan to use it soon. If you want to keep it longer, portion the puree into zip-top bags or mason jars, removing as much air as possible to prevent freezer burn. Label the bags with the date and freeze for up to 6 months. For easy use, consider freezing in one-cup portions so you can quickly grab the right amount for your favorite recipes whenever the pumpkin craving strikes!
💭Top tip
To get the most out of your pumpkin puree, freeze it in one-cup portions in zip-top bags. This way, you can easily pull out just the right amount for your recipes throughout the year, ensuring you always have fresh pumpkin puree on hand for soups, baked goods, and more!
FAQ about Homemade Pumpkin Puree: Instant Pot & Slow Cooker
While sugar and pie pumpkins are best for puree due to their sweetness and texture, you can use carving pumpkins in a pinch. You'll want to use smaller pumpkins to make the puree. Large pumpkins, like the ones you'd carve into jack-o'-lanterns, are a little too fibrous for making puree.
Your pumpkin puree should be smooth and thick, without any chunks. If it seems too watery, you may need to drain it slightly or continue blending until you achieve a creamy texture. This consistency is essential for recipes where a thick puree is desired.
To thaw frozen pumpkin puree, transfer it from the freezer to the refrigerator for several hours or overnight. If you’re short on time, you can also place the sealed bag in a bowl of warm water for quicker thawing.
More Delicious DIY | Make It Yourself Recipes...
Homemade Pumpkin Puree: Instant Pot & Slow Cooker
Ingredients
- 4 lbs sugar pumpkins or pie pumpkins
- 1 cup water for the Instant Pot version
Instructions
For the Instant Pot
- Wash and dry the pumpkin(s) then remove the stem and cut into halves or quarters, depending on how big they need to be to fit into your Instant Pot, and use a large spoon to scrape out the seeds and pulp (you don't have to get every single bit of pulp).
- Pour the water into the bottom of the Instant Pot.
- Place the Instant Pot trivet, or a 6-inch round wire rack, into the bottom of the pot and place the pumpkin pieces on it. Making sure the pumpkin does not touch the top lid.
- Close the lid, make sure the vent is turned to closed, and set it to cook on high pressure for 15 minutes.
- Allow the pot to release the steam naturally for 5 minutes, then release any additional pressure. Check the pumpkins to see if a fork can pierce it, if not repeat the cooking procedure for 5 more mins. Then repeat the pressure release directions.
- Once the pumpkin has cooled enough to handle, scrape the flesh from the skin into a food processor. Puree until the pumpkin is smooth.
- Place into an airtight container, and store in your refrigerator if you plan on using it in the next few days. If not, you can freeze for up to 6 months (I freeze mine in zipper-top bags in 1 cup servings)
For the Slow Cooker
- Wash and dry the pumpkin(s) then remove the stem and cut into halves or quarters, depending on how big they need to be to fit into your slow cooker, and use a large spoon to scrape out the seeds and pulp (you don't have to get every single bit of pulp).
- Place the pieces into your slow cooker. I used a 6-quart cooker and they fit with room to spare.
- Cover and cook on low for 7 to 8 hours, or until the pumpkin is soft enough to pierce with a fork. I went the full 8 hours. Let the pumpkin cool.
- Once the pumpkin is cool enough to handle, place it into a food processor and puree until smooth
- Place into an airtight container, and store in your refrigerator if you plan on using it in the next few days. If not, you can freeze for up to 6 months (I freeze mine in zipper-top bags in 1 cup servings)
Notes
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
If you like this recipe, please leave a comment!
If you make this recipe, take a photo and share it on Instagram with the hashtag #BobbisKozyKtchn I love to see what you make. You might even make it into our newsletter!!
Thank you for reading and supporting the companies I partner with. Doing so allows me to create more unique content and recipes for you.
Unknown
Interesting! Looks so easy too. Puree the skins and all, right? That's wild, but nice. Thanks!
Bobbi | Bobbi's Kozy Kitchen
Yup, it all goes into the puree 🙂