Here is an incredibly quick and easy recipe that will perfectly explain how to make pumpkin puree without oven. It is completely natural, doesn’t require any additional ingredients or additives, and can even be frozen to take the pressure off cooking during those busy weeks.
And, you can even use this easy homemade pumpkin puree to make some of our other delicious recipes like fluffy pumpkin spice pancakes or pumpkin muffins. They make a fantastic snack for lunch or an on-the-go breakfast.
Have you ever tried boiling pumpkin for puree? Most recipes call for roasting pumpkin in the oven, but there is one more method: Boiling pumpkin in a pot. I can hear some of you asking "Can you boil pumpkin?" Yes, you definitely can! Read on to learn how.
The final result you will get is the same as oven roasted pumpkin puree. So if you don't have an oven, use the boiling method to puree a pumpkin.
Why We Like This Recipe
- This is an incredibly easy recipe to make that doesn’t require a lot of work. And you get a ton of pure pumpkin purée at a much lower price compared to store-bought versions.
- You don't need an oven to make this puree.
- This is a much healthier alternative to mass-produced versions. Pumpkin puree is the best when it is homemade. It has no additives or preservatives. It also tastes better than canned stuff and even those that are advertised as “100% pumpkin”, which are made of a range of different squashes.
- It is a great puree that stores and freezes very well.
What Do You Need
If a recipe calls for pure pumpkin puree, learn how to make it at home! It is super easy to make with our boiling pumpkin method. There is really no need to buy it from the store when you can easily make fresh pumpkin puree for a way cheaper price and in a larger amount.
You just need two things: Fresh pumpkins and water. Get these ready and learn how to make pureed pumpkin without oven!
What type of pumpkin to use for homemade puree? The best pumpkins are small baking pumpkins. These include sugar pumpkins and pie pumpkins. Their flavor is far more buttery, sweeter and concentrated compared to other varieties. Don't use lantern pumpkins.
How To Make
Here we will explain exactly how to boil pumpkin to make pumpkin puree. It is an incredibly easy recipe that is packed with flavor, doesn’t contain any additives, and is loaded with nutrients. Here are the steps:
Prepare the pumpkin: Cut the top stem off. Then cut the pumpkin till the bottom and separate it with your hands as you see in the picture above.
Clean and slice the pumpkin: Use an ice cream scoop or a spoon and remove the seeds and strings from the pumpkin halves. Then make thick slices. You don't need to peel the skin at this step. You will do it after it is cooked. Read on to learn how.
Boil the pumpkin: Place the pumpkin slices into a large pot. Pour water over them until it almost covers the surface. Bring it to a boil partly covered over medium-high heat. Once the water begins to boil, lower the heat and allow the pumpkin to simmer until they're fork tender, for 15-20 minutes. Check it after 15 min. Drain the pumpkin, allow them to cool a bit.
Puree the pumpkin: Using a large spoon, scoop the pumpkin flesh and peel the skin off. Place the peeled pieces into a food processor.
Blend until you get a smooth puree with a creamy texture. You might need to do it in batches if your processor is small or if you make a big batch.
What To Make With It
You can use this boiled pumpkin puree in many sweet and savory recipes. You can even use it as baby food because it doesn’t contain any additives or preservatives – all-natural and extremely nutritious!
Some of our favorite pumpkin recipes are pumpkin cornbread muffins and pumpkin jam. And of course you can make homemade pumpkin pie with your own homemade pumpkin puree and pie crust.
How To Store
After learning how to make pumpkin puree in the easiest way, let's learn how to store your diy pumpkin puree. You can either store it in the fridge or freezer for later use.
To store it inside the fridge, we would recommend placing it inside a glass container. It won’t affect the flavor or color of your puree and will keep it fresh for up to a week.
Alternatively, you can place your boiled pumpkin puree inside an ice cube tray, airtight containers, or re-sealable bags. Once frozen, the puree will keep for 3-4 months! Make sure you write the date on each freezer bag and container.
Don’t freeze the puree inside a glass container. Glass can become very fragile if exposed to extremely cold temperatures.
- To keep the pumpkin from rolling around while you are trying to halve it, cut off the bottom of the pumpkin. It stands well in this way. Smaller pumpkins are usually easier to work with and are easier to handle.
- When you are boiling pumpkin for puree, you don’t have to peel it first. Allow the cooked pieces to cool a bit and scoop with a spoon to peel the skin right off.
- If you don’t have a food processor, simply use a blender, potato masher, or even a fork to mash it. If you still want a fine consistency, you can pass the mash through a fine-mesh sieve.
- Whether you are boiling pumpkin or steaming pumpkin, sometimes it comes out very watery when blended. You can simply strain the excess water through a cheese cloth.
- If you don’t know what to do with any leftover pumpkin, you can incorporate it into soups, stews and turn it into a dip like hummus.
- Don't throw away the pumpkin seeds! Simply roast them plain, spiced, or marinated. They make a delicious savory snack! You can follow Jamie Oliver's method to roast pumpkin seeds.
There are several easy ways to make pumpkin puree. We have already explained how to boil a pumpkin above, now, let’s look at some other easy methods you can use.
- To make roasted pumpkin puree, simply pre-heat the oven to 375°F (190°C). Cut the pumpkin in half and remove the strings and seeds. Place the halves on a parchment paper-lined baking sheet, cut side facing down. Roast the pumpkin for 40-60 minutes. For larger pumpkins, you can cut them into smaller blocks or pieces. Once fully cooked, remove the pumpkin and allow it to cool for about 15 minutes. Peel the skin and place the pieces inside the food processor in batches.
- To steam pumpkin is also very easy. You can place the fresh pumpkin in a steamer basket inside a wok or large pot with water, cover it and simmer for 10 minutes so the pumpkin steams.
- To cook pumpkin in an instant pot or slow cooker, set the device on high-pressure. The pumpkin will cook in roughly 15 minutes.
- Also, you can change the flavor profile of your own pumpkin puree recipe by adding some spices.
You don’t have to peel the pumpkin skin before cooking the pumpkin. Once cooked and slightly cool, scoop flesh of the pumpkin using a spoon.
In the fridge, it will last about a week if stored correctly. If kept inside the freezer, the puree will last up to 4 months.
Yes, you can. Every appliance works slightly differently, but on a high-pressure setting, the pumpkin will cook in roughly 15-20 minutes. Make sure to cut it into sizes that will fit the pot.
Yes, you can boil a whole pumpkin. You just need a very large pot. It will also take a lot more time to boil compared to smaller pieces. Make sure you remove the seeds and strings before blending it to make a puree.
More Pumpkin Recipes
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Easy Boiled Pumpkin Puree Recipe
Easy homemade pumpkin puree that everyone can easily make without oven.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3 cups 1x
- Category: Basics
- Method: Cooking
- Cuisine: American
- Diet: Vegan
- 3 small sugar pumpkins
- Water (just to use for boiling pumpkin)
- Cut the stem off on the top. Then cut the pumpkin in half.
- Remove the seeds and strings using an ice cream scoop.
- Make thick slices and put them in a large pot.
- Pour water over them until it almost covers the surface. Bring it to a boil over medium high heat.
- Reduce the heat to medium low. Let it simmer covered for 15 min or until fork tender.
- Drain and let them cool a bit. Using a spoon, scoop the flesh of the pumpkin.
- Put them in a food processor and blend until smooth and it has a creamy texture.
- Store in glass containers in the fridge for up to a week or in airtight containers, resealable freezer bags or in an ice cube tray in the freezer for a later use for 3-4 months.
- If the pumpkin doesn’t stand still, cut a small part from the bottom of the pumpkin. Then cut in half and chop.
- Smaller pumpkins are easier to work with.
- You don’t need to peel them before cooking. Let them cool a bit and remove the skins when they are still warm. It is easier when warm.
- Don’t have a food processor? Use a blender, potato masher or simply a fork to mash pumpkin flesh.
- If you find the pureed pumpkin too watery, strain it using a cheese cloth.
- What to make with leftover pumpkin puree? Add it in soups, hummus recipes, etc.
- What to make with the pumpkin seeds? Roast them.
- To make roasted pumpkin puree: (You can see it in the video below). Preheat the oven to 375F/190C. Cut the pumpkin in half, remove the seeds and strings. Put the pumpkin halves on a parchment paper lined baking sheet, cut side down. Cut into large chunks if you use a large pumpkin. Roast pumpkin pieces for 40-60 minutes, or until tender. Let them cool for about 15 minutes and remove the skin when they are still warm. Puree in a food processor in batches.
- Serving Size: 1 cup
- Calories: 95
- Sugar: 10.1 g
- Sodium: 3.6 mg
- Fat: 0.4 g
- Carbohydrates: 23.7 g
- Protein: 3.6 g
- Cholesterol: 0 mg
Keywords: boiled pumpkin puree, homemade pumpkin puree, how to make pumpkin puree without oven
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Ellen Parlee says
If you truly want to make a homemade pumpkin recipe- this is the way to go! It may take some time, but the result is worth it.
Hi Zerrin! Your photos are absolutely fab! How do you get them so clear? Do you live in Turkey? Because I find that on the whole Turkish friends are not keen on pumpkin in any other form than kabak tatlısı - the traditional pumpkin dessert. They absolutely hate pumpkin soup, for example. What is your experience?
Thank you Claudia! So sorry for my very late response. I just can't catch up with things on the blog sometimes and I've just realized your comment when writing another pumpkin post and linking back to this post.
My husband shoots them using Nikon D810. I'm living in Eskişehir, 3 hours away from Ankara. I know Turkish people love pumpkin only in dessert form, but I do love to discover new recipes. And I love to use it in baking. It gives an amazing color and flavor to cakes and cookies. As for the pumpkin soup, I find it too sweet so I make it with red lentils and hide that sweetness a bit. Everyone in my family loves my pumpkin lentil soup.