How to  Make Homemade Pumpkin Puree


Rinse and dry your pumpkin, then cut off the top and scoop out the seeds and scrap sides clean.


If making in an Instant Pot, add 1 cup water to pot, and place pumpkin on top of trivet. Cook on high pressure for 15 minutes. 

To cook on the stove top, place 2 cups water in a large stock pot, and add a steamer basket to the pot. Place pumpkin in the pot and cover with a lid. Steam on medium-low for roughly 20 minutes, or until flesh is fork tender.


When cool to the touch, scoop out flesh and strain out excess water if desired. Place in a blender or food processor, and blend till smooth.


Portion puree either in 1 oz freezer cube trays or in an air-tight freezer bag. Store in the fridge for 3-5 days or freezer for 6 months

Homemade pumpkin puree can be used in smoothies. bread recipes, cookies and pies. To thaw from frozen, allow to sit out for 2-3 hours. Enjoy how fresh your foods are when using homemade puree versus canned.