How To Make Pumpkin Puree (3 Easy Ways)

For Roasting:

1. Preheat oven to 375-degrees. Cut pumpkin in half and scoop out seeds and stringy pieces. Scrape until clean.
2. Place cut side down on a baking sheet lined with foil of parchment paper. Bake for 50-60 minutes or until soft.

For Instant Pot:

1. Place entire pumpkin in the Instant Pot and add 1 cup water (you may need to break off the stem if it doesn't fit). Cover and seal.
2. On manual, cook on high pressure for 15 minutes. Quick release. Allow pumpkin to cool slightly and CAREFULLY remove from the Instant Pot. Slice the pumpkin in half and scoop out the seeds and stringy pieces.

For Steaming:

1. Cut pumpkin in half and scoop out seeds and stringy pieces. Scrape until clean.
2. Fill your pot with a few inches of water and place the steamer basket inside, making sure it doesn't touch the water below. Bring the water to a boil. Add pumpkin to the steamer basket. Cut the pumpkin into smaller pieces if needed to fit.
3. Steam for 20-30 minutes or until the flesh is soft when peirced with a fork. Carefully remove pumpkin peices and allow to cool until you are able to handle. Scrape the flesh into a bowl and discard the skin.

Pureeing The Pumpkin:

1. Scoop your cooked, soft pumpkin into a blender or large food processer. Pulse until smooth.
2. If your puree is too thick, add one tablespoon of water at a time until you reach your desired consistency.If your pumpkin puree is too thin and watery, lay some cheesecloth or paper towels over a mesh strainer and over a large bowl. Pour in the pumpkin puree and allow to strain until thickened (this could take several hours).
3. Refrigerate in an airtight container for up to a week or freeze for up to 4 months.