Make this recipe in the oven (see the instructions at the bottom of the post), in an Instant Pot, or in a slow cooker. Each time I have shared a pumpkin recipe this fall, I get a comment from a reader telling me that they aren’t able to find canned pumpkin anywhere. Well, there is an easy solution my friends, let’s make our own! This homemade pumpkin puree will replace canned pumpkin in your favorite recipes!
How to Make Pumpkin Puree
Pumpkin Puree in the Crockpot
You can also easily make homemade pumpkin puree using your slow cooker. Follow the same steps of preparing the pumpkin, but cut it into fourths rather than in half. Place it in a slow cooker with 1 cup of water and cook on high for 3 to 4 hours.
Pumpkin Puree in the Instant Pot
Finally, you can use your Instant Pot to make this recipe. This is by far my favorite method. The pumpkin was the most smooth, and it was the fastest too.
What Pumpkin to Buy
To make pumpkin puree you can’t use those great big pumpkins you buy to carve. For this, you will need a pie pumpkin or a sugar pumpkin. They are significantly smaller and have a thicker inside. They also taste much better than a carving pumpkin.
Freezing
To freeze pumpkin puree, I highly recommend separating it into 1/2 cup amounts and putting those in small plastic bags to freeze. This way you can pull out small portions to use in baking recipes. It will last in the freezer for up to three months.
Pumpkin Puree Recipes
Pumpkin PiePumpkin BreadPumpkin FudgePumpkin Pie Dip
If you make this pumpkin puree or any of my other recipes, please leave me a comment and let me know what you think!
