Pumpkin Puree Recipe( No oven)

Are you looking for a simple way to make homemade pumpkin puree without using an oven? Whether you’re prepping for your favorite fall recipes or just love the fresh flavor of pumpkins, this no-bake pumpkin puree recipe is perfect! In just a few easy steps, you’ll have smooth, creamy pumpkin puree ready for pies, soups, and more. Plus, it’s quicker and requires minimal equipment

Why you’ll love this recipe

• No oven required: Perfect for hot days or when you want to keep things simple.
• Versatile: Use it in sweet or savory dishes, from pies to soups.
• Fresh and homemade: Skip the canned version and enjoy the flavor of fresh pumpkin.
• Simple and easy: Minimal ingredients and no fancy equipment needed—just a stovetop

What to do with this pumpkin puree

Baking– Use your puree as the base for a rich, flavorful pumpkin pie. You can add pumpkin puree to muffins, bread, or cupcake batters for a moist texture and warm fall flavor.

Pancakes & Waffles– Stir pumpkin puree into your pancake or waffle batter for fluffy, pumpkin-flavored breakfast treats.

Oatmeal– Swirl pumpkin puree into warm oatmeal and top with nuts, cinnamon, and a drizzle of maple syrup for a cozy fall breakfast.

Baby Food– Pumpkin puree is gentle and nutritious, making it a great homemade baby food. Serve plain or mixed with other vegetables or fruits.

Smoothies– Blend pumpkin puree with bananas, yogurt, cinnamon, and a touch of honey for a nutritious fall-inspired smoothie. It adds creaminess and fiber to your drink.

Pumpkin Lattes– Make a homemade pumpkin spice latte by mixing pumpkin puree with espresso, steamed milk, and pumpkin pie spice.

The right type of pumpkin to use for this recipe

For the best homemade pumpkin puree, it’s best to use sugar pumpkins (also known as pie pumpkins or sweet pumpkins). These are small, round pumpkins that have sweeter, smoother flesh compared to the large jack-o’-lantern varieties. Sugar pumpkins typically weigh between 2-4 pounds, making them perfect for cooking and baking due to their tender texture and rich flavor.

Avoid using decorative pumpkins or large carving pumpkins, as they tend to be watery and stringy, which can affect the consistency and taste of your puree. If sugar pumpkins aren’t available, other small winter squash like butternut squash can be a great alternative for a similar flavor and texture.

Key ingredients for the pumpkin puree

Pumpkin– Use sugar pumpkins or pie pumpkins for the best texture and flavor. Butternut squash can be a great alternative.

Water– Used to steam the pumpkin on the stovetop, helping to soften it without drying out.

How to Cut a Pumpkin for Pumpkin Puree

1. Wash the pumpkin: Start by washing the exterior of the pumpkin to remove any dirt or debris.
2. Stabilize the pumpkin: Place the pumpkin on a sturdy cutting board. Since pumpkins can be round and slippery, use a clean kitchen towel to stabilize it if needed.
3. Cut the pumpkin in half: With the flat side down for stability, carefully cut the pumpkin in half vertically from top to bottom and then cut the halves into quarters. Use slow, steady pressure for a safe cut.

4. Scoop out the seeds: Using a knife cut out and remove the seeds and stringy pulp from all the quarters. Set the seeds aside if you want to roast them later.

5. Cut into smaller pieces: Depending on the size of your pumpkin, cut the quarters into smaller wedges. This helps the pumpkin cook faster and more evenly.

How to make the pumpkin puree without an oven

1. Cut the pumpkin: Follow the steps above to cut the pumpkin into smaller pieces.

2. Cook the pumpkin on the stovetop: Place the pumpkin pieces in a large pot and add about 1-2 inches of water to the bottom. Bring the water to a boil, then reduce to a simmer. Cover the pot and let the pumpkin steam for about 15-20 minutes or until it’s fork-tender. You may need to check occasionally to ensure there’s enough water and to avoid burning

3. Drain and cool the pumpkin: Once the pumpkin is soft, drain excess water remove the pieces from the pot, and let them cool for a few minutes until they’re easy to handle.

4. Blend the pumpkin: Place the cooked pumpkin flesh into a blender or food processor. Blend on high until the pumpkin is smooth and creamy, with no lumps. If needed, add a small amount of water to achieve the desired consistency.

5. Simmer the puree: If the puree (which isn’t likely to happen if you drain excess water) is too watery put it back in the pot and let it simmer on low heat for 1-2 hours or until the water dries up.

6. Store the puree: Once blended, your pumpkin puree is ready to use.

Tips for the Best Pumpkin Puree

Use the right pumpkin: Use a sugar pumpkin or for a naturally sweet and creamy texture. Avoid large carving pumpkins, as they tend to be watery and stringy.

Drain excess water: After steaming or boiling, drain any excess water from the pumpkin pieces. This prevents the puree from becoming too thin and watery.

How to Store Pumpkin Puree

Refrigerate– Allow the pumpkin puree to cool to room temperature before storing. Transfer the puree to an airtight container or resealable glass jar. Store in the refrigerator for up to 1 week. Be sure to label the container with the date for easy tracking.

Freezer– Divide the pumpkin puree into smaller portions in a freezer-safe, airtight container or resealable freezer bags and freeze. Frozen pumpkin puree can last for up to 3 months in the freezer.

Thawing– To thaw, place the frozen puree in the refrigerator overnight or use the defrost setting on your microwave. Once thawed, stir well as the water may separate slightly. The texture will return after stirring.

Enjoy making this Pumpkin Puree Recipe, and don’t forget to explore more delicious recipes on our blog!