• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Diet Type
  • Fall Recipes
  • About
    • Contact

Sunglow Kitchen logo

menu icon
go to homepage
  • Recipes
  • Subscribe
  • Spring Recipes
  • About
    • Contact
    • Email
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Subscribe
    • Spring Recipes
    • About
      • Contact
    • Email
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Vegetarian Recipes

    Published: Oct 31, 2023 · Modified: Feb 28, 2024 by Petra · This post may contain affiliate links.

    Pumpkin Puree Using Boiled Pumpkin (No Oven!)

    Jump to Recipe Print Recipe
    A collage of photos of boiled pumpkin puree with text overlay "Homemade Pumpkin Puree".

    Learn how to make this fall staple using boiled pumpkin! With 5 minutes of prep, you can have a homemade pumpkin puree that is cheaper and better than the canned stuff. Just 1 ingredient and NO oven is needed!

    Pumpkin puree served in a glass jar that is placed over a marble coffee cup pad.

    It's pumpkin season, friends! This means it's time to learn how to make your own homemade pumpkin puree with just 1 ingredient!

    And since we're using boiled pumpkin, you don't even need to turn on the oven, it's all happening right on the stovetop!

    This puree is perfect for any type of pumpkin dessert, including my Pumpkin Pie without Evaporated Milk, Pumpkin Pancakes, Pumpkin Baked Oatmeal without Eggs, and Stovetop Pumpkin Pie Oatmeal.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients You'll Need
    • Best Pumpkin For Pumpkin Puree
    • How to Make Pumpkin Puree Using Boiled Pumpkin
    • Expert Tips
    • Recipe FAQs
    • Alternative Cooking Methods
    • How To Use It
    • Storage
    • Favorite Pumpkin Recipes
    • 📖 Recipe

    Why You'll Love This Recipe

    • This is a quick and easy method using boiled pumpkin made without oven. It's very similar to the method companies use to make canned pumpkin puree.
    • Once you have it in the fridge, you can use it for both savory and sweet dishes. From pumpkin pie without canned milk, pumpkin pancakes, and pumpkin oatmeal, to vegan mac and cheese, vegan hot chocolate, and even homemade hummus without garlic!
    • You can make a big batch and freeze it for later. This way, you'll have pure pumpkin puree ready to be thawed and used at any given point.
    • This is an easy way to reduce waste. By making your own pumpkin puree, you not only save a few bucks here and there, but you also save on waste by not using the canned one. It's a win-win!

    Ingredients You'll Need

    Gathered ingredients for making boiled pumpkin puree.
    • Pumpkin: When it comes to choosing the right pumpkin, always try to go for smaller pumpkins because they have a more concentrated pumpkin flavor. For the best types of pumpkin for pumpkin puree, check out the section below.
    • Water: You'll need just enough water to barely cover the pumpkin.

    See the recipe card below for exact measurements.

    Best Pumpkin For Pumpkin Puree

    • Small sugar pumpkin (aka pie pumpkin). This is the BEST pumpkin to use when making any type of puree, but especially one without an oven. Sugar pumpkin is sweeter and packs more pumpkin flavor. Not only that, but it also has a softer, creamier flesh, which blends perfectly.
    • Small Hokkaido pumpkin (aka Red Kuri). Can't find sugar pumpkins? This will be your second-best choice. This type of pumpkin has less water and is sweeter than carving pumpkins.
    • Butternut squash (aka Matilda pumpkin). This is also a good choice if you can't find the two above. It's delicious eaten on its own, but also roasted or boiled for puree.
    • Acorn squash. It's less sweet and slightly nutty but can work in a pinch.
    • Kabocha squash (aka Japanese squash). Another great pumpkin for making puree. This one has a denser flesh, somewhere between sweet potato and pumpkin, but it's still sweet and buttery.
    • Cinderella Pumpkin. It's milder than some other types of pumpkin, but when it gets roasted or boiled, it has a sweet flavor and gets smooth and creamy on the inside.

    What not to use

    • Spaghetti squash. This type of pumpkin is too stringy and doesn't have that creamy flesh compared to the other types mentioned above. I try to stay away from it when it comes to puree, but it's delicious when making spaghetti squash.
    • Decorative pumpkins (like autumn gold or Jack-o-lantern pumpkins). These are not as sweet and rich, and have a stringy texture, which doesn't make for a good, creamy puree.

    How to Make Pumpkin Puree Using Boiled Pumpkin

    Step 1: Boil pumpkin

    Half the pumpkin using a sharp knife. Then, remove the pumpkin seeds using a large spoon (save them to make roasted pepitas later).

    Cube, peel, and transfer the pumpkin pieces into a large pot like a Dutch oven. Add just enough water to barely cover it and boil with the lid on for 15-25 minutes.

    Boiling pumpkin in a large Dutch oven.

    To check for doneness, poke one piece with a fork. If the pumpkin is soft and fork-tender, it's ready.

    Using a spider strainer or a fine mesh strainer, scoop out the cooked pumpkin from the pot, let any excess water drain off, and transfer it to a food processor.

    Draining cooked pumpkin using a spider strainer.

    Step 2: Blend into a puree

    Let it cool for a little bit to avoid hot splashes of pumpkin puree coming into contact with your skin.

    Using a high-speed food processor, blend on high for 2-3 minutes, or until you have a smooth puree and no chunks remain.

    Cooked pumpkin in a food processor.

    If you don't have a food processor, feel free to use a high-speed blender or an immersion blender.

    You may need to blend it in batches if your food processor is too small.

    Blended pumpkin puree in a food processor.

    Step 3: Cook it down

    Transfer the pureed pumpkin back to the pot (use the same pot as before) and heat it over medium-high heat.

    Cook for 20-30 minutes, stirring occasionally, or until most of the liquid evaporates and the mixture is half as much as in the beginning.

    Hint: How long you cook the puree will depend on how watery it is. For a very watery puree, you may need to cook it for as much as 40 minutes.

    Cooking down pumpkin puree in a white Dutch oven.

    Finally, let it cool down before storing it in the refrigerator for later use, or use it in a recipe right away.

    Expert Tips

    • Use as little water as possible. Since the pumpkin will absorb some of that liquid, you want to use just enough water to barely cover the pieces. By placing the lid on, the pumpkin will steam while it's boiling, so there is no need to fill the pot to the brim.
    • Cook down the puree until thickens. Most of the recipes online suggest you use a cheesecloth to drain excess liquid, but while testing this method, I found that the best way to do that is to cook it until that liquid evaporates. This way you get a much thicker pumpkin puree without needing to squeeze out the water.
    • Choose the right type of pumpkin. Since we're using just 1 ingredient in this recipe, the quality of your pumpkin can make or break your puree. For best results, try to use smaller pumpkins since they have more pumpkin flavor. The best types of pumpkin for puree are sugar pumpkins aka pie pumpkins or Hokkaido pumpkins.
    • Use a whole pumpkin. If you have a small enough pumpkin that will fit in your pot, there is no need to peel and chop it. Simply place it whole in a heavy-bottom pot like a Dutch oven and steam it for 30 minutes.

    Recipe FAQs

    How to thicken up pumpkin puree?

    The best way to thicken pumpkin puree is to cook it on the stovetop until some of the liquid evaporates. Add it to a saucepan and heat over medium-high heat for 10-15 minutes, stirring occasionally.
    If you want to thicken a big batch of puree, add it to a large pot and cook for 25-30 minutes, stirring occasionally

    Why is my homemade pumpkin puree too watery?

    Using boiled pumpkin for pumpkin puree introduces extra moisture, which can lead to a watery puree. To fix that, either strain the puree through a nut milk bag or for better results, follow the method mentioned in the previous question.

    How do I make pumpkin puree without a food processor?

    If you don't have a food processor, feel free to use a high-speed blender or an immersion blender.
    Alternatively, you can add pumpkin to a large bowl and using a potato masher, mash until it's very smooth and turns into a puree. If you have a potato ricer on hand, that could also be helpful to "rice" the pumpkin before mashing it.

    Is it better to boil or roast pumpkin for puree?

    Roasting is considered the preferred method when making pumpkin puree because it removes moisture in the process.
    However, do you know that most canned pumpkin purees are actually made using boiled pumpkin? I surely didn't! This means that you can make a great puree even without oven.

    Alternative Cooking Methods

    • Instant pot/pressure cooker: To start, cut a circle off the top of the pumpkin and remove the seeds inside. Place the pumpkin cut-side-up on a steaming rack inside your instant pot. Pour 1 cup (235ml) of water into the bottom of the pot. Turn the knob to sealing, cover with the lid, and cook on high pressure for 15-20 minutes, depending on the size of the pumpkin. Manually release the pressure for 5 minutes, then remove the lid. Check if the pumpkin is soft by inserting a knife into it. If it's not fork-tender, cook for 5 more minutes, releasing the pressure manually again. Let it cool completely before peeling off the skin and blending.
    • Air fryer: Place a small whole pumpkin onto the air fryer. If the pumpkin is too big, cut it in half and remove the seeds. Air fry at 400ºF (205ºC) for 30-35 minutes, flipping it upside down halfway through. Check if the pumpkin is soft by inserting a knife into it. If it's not tender, cook for 5-10 more minutes. Let it cool completely before peeling off the skin and blending.
    • Microwave: Cut the pumpkin in half, remove the seeds, then peel. Cut into 2-inch pieces. Add to a microwave-safe shallow bowl and add a little bit of water at the bottom. Cover with a microwave-safe lit or another bowl. Microwave for 7-8 minutes, or until fork tender. Smaller pieces take less time to cook, so adjust the cooking time as needed. Let cool for 10 minutes before blending into a puree.
    • Steaming on the stovetop: Cut the pumpkin in half, remove the seeds, then peel. Cut into 2-inch pieces. Add in a steamer basket placed over a pot of boiling water and cook for 10-15 minutes or until fork tender. Let cool for 10 minutes before blending into a puree.
    • Roasting: Preheat oven to 400ºF (205ºC). Cut the pumpkin in half, and remove the seeds. Then, place the pumpkin halves cut-side up on a baking sheet layered with parchment paper. If you're using it for savory recipes, brush the inside with olive oil before cooking. Bake for 30-35 minutes, or until the pumpkin flesh until fork tender. Let cool before peeling the skin and blending into a puree.
    • Slow cooker: Cut the pumpkin in half, remove the seeds, then peel. Cut into 2-inch pieces. Add to a slow cooker with enough water to barely cover the pumpkin. Cover the lid and cook on high for 4 hours, or until fork-tender.

    How To Use It

    I'm seriously not joking when I say there are a hundred ways to use this boiled pumpkin puree without oven!

    It's obviously delicious in classic baked goods like pumpkin pie without evaporated milk, pumpkin pancakes, pumpkin bread, and vegan baked oatmeal.

    But did you know you can add it to protein mac and cheese, sweet potato soup, and even homemade hummus?

    And no, we don't stop there, because we can't talk about pumpkin without mentioning pumpkin spice latte, or better yet, pumpkin spice hot chocolate or pumpkin bubble tea.

    A spoon scooping up pumpkin puree from a glass jar.

    Storage

    Let the puree cool to room temperature. then, transfer it to an airtight container and cover it with a lid. Save in the fridge for up to 5 days.

    To freeze, either transfer it to a zip-log back or a freezer-safe airtight container, and freeze for up to 3 months (and sometimes longer).

    You can also freeze it in a large ice cube tray if you want to have individual portions.

    Favorite Pumpkin Recipes

    • Pumpkin pie without evaporated milk in a glass pie tin topped with whipped cream and crushed pecans.
      Pumpkin Pie without Evaporated Milk
    • Healthy Pumpkin Pancakes
    • A ceramic baking dish filled with baked oatmeal, topped with chopped pecans.
      Easy Baked Oatmeal without Eggs
    • Pumpkin Pie Oatmeal

    📖 Recipe

    Pumpkin puree served in a glass jar that is placed over a marble coffee cup pad.

    Pumpkin Puree Using Boiled Pumpkin (No Oven!)

    Learn how to make this fall staple following my easy method for boiling pumpkin! With just 5 minutes of prep, you can have a homemade pumpkin puree that is cheaper and better than the canned one. Just 1 ingredient and NO oven is needed!
    5 from 1 vote
    Print Pin Rate
    Course: Condiment, Side Dish
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 3 (1 ½ cups in total, ½ cup per serving)
    Author: Petra
    Prevent your screen from going dark

    Equipment

    • Food processor
    • Dutch oven or another heavy-bottomed large pot
    • Spider strainer or a fine mesh strainer

    Ingredients

    • 2 lb sugar pie pumpkin or Hokkaido pumpkin or butternut squash
    • Water, to cover
    Step-by-step imagesScroll back to find detailed recipe photos!

    Instructions

    • For more alternative cooking methods, read the section in the post above.

    Cubed pumpkin

    • Half the pumpkin using a sharp knife. Then, remove the pumpkin seeds using a large spoon (save them to make roasted pepitas later). Peel, then cut into 2-inch cubes. (See photos above for reference.)
      2 lb sugar pie pumpkin
    • Transfer the pumpkin pieces into a large pot like a Dutch oven. Add just enough water to barely cover it and boil with the lid on for 15-25 minutes.
    • To check for doneness, poke one piece with a fork. If the pumpkin is soft and fork-tender, it's ready. Using a spider strainer or a fine mesh strainer, scoop out the cooked pumpkin from the pot, let any excess water drain off, and transfer it to a food processor.
    • Let it cool for a little bit to avoid hot splashes of pumpkin puree coming into contact with your skin. Using a high-speed food processor, blend on high for 2-3 minutes, or until you have a smooth puree and no chunks remain. You may need to blend it in batches if you're pumpkin is too big and your food processor is too small.
    • Transfer the pureed pumpkin back to the pot (use the same pot as before) and heat it over medium-high heat. Cook for 20-30 minutes, stirring occasionally, or until most of the liquid evaporates and the mixture is half as much as in the beginning. (See photos above for reference.) (How long you cook the puree will depend on how watery it is. For a very watery puree, you may need to cook it for as much as 40 minutes.)
    • Finally, let it cool down before storing it in the refrigerator for later use, or using it in a recipe right away.

    Whole pumpkin

    • If you have a small enough pumpkin that will fit in your pot, there is no need to peel and chop it. Simply place it whole in a heavy-bottom pot like a Dutch oven and add enough water to cover the bottom. Close with the lid and steam for 30-40 minutes (depending on the size), making sure to add more water if it evaporates.
      2 lb sugar pie pumpkin
    • It's ready when the flesh is soft and you can easily insert a fork. Using kitchen tongs, carefully remove it from the pot and set it on a plate or a cutting board to cool completely. Cut it in half, scoop out the flesh using a spoon, and transfer it to a food processor. Blend until it's completely smooth and no chunks remain,
    • Transfer the pureed pumpkin back to the pot (use the same pot as before) and heat it over medium-high heat. Cook for 20-30 minutes, stirring occasionally, or until most of the liquid evaporates and the mixture is half as much as in the beginning. (How long you cook the puree will depend on how watery it is. For a very watery puree, you may need to cook it for as much as 40 minutes.)
    • Finally, let it cool down before storing it in the refrigerator for later use, or using it in a recipe right away.

    Notes

    Scroll back to the full post for my tips and tricks on making the best pumpkin pie!
    Storage
    • Fridge: Let the puree cool to room temperature. then, transfer it to an airtight container and cover it with a lid. Save in the fridge for up to 5 days.
    • Freezer: To freeze, either transfer it to a zip-log back or a freezer-safe airtight container and freeze for up to 3 months (and sometimes longer). You can also freeze it in a large ice cube tray if you want to have individual portions.

    Nutrition

    Serving: 1serving | Calories: 79kcal | Carbohydrates: 20g | Protein: 3g | Fat: 0.3g | Sodium: 3mg | Potassium: 1031mg | Fiber: 1.5g | Sugar: 8g | Vitamin A: 959IU | Vitamin C: 27.3mg | Calcium: 63.7mg | Iron: 1mg

    Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.

    Tried this recipe?Leave me a rating and a comment telling me how it went. Or tag me at @sunglowkichen and hashtag #sunglowkitchen on Instagram!

    More Easy Vegetarian Recipes

    • Tomato orzo in a white Dutch oven.
      Tomato Orzo with Chickpeas and Spinach (No Chop)
    • A white plate with saffron pasta topped with saffron petals.
      Creamy Saffron Pasta
    • Sweet potato soup served in a blue bowl, placed on a round wooden chopping board.
      Carrot Sweet Potato Soup
    • Pumpkin tomato soup served in a bowl and topped with cream, olive oil and fresh basil.
      Simple Pumpkin Tomato Soup

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Petra!

    I'm a professional chef and a certified nutritionist! Sunglow Kitchen is all about easy vegan and vegetarian recipes that anyone can make at home, even if you're a beginner. Learn more about me here!

    Popular Posts

    • A collage of four photos of silken tofu recipes.
      40 Amazing Silken Tofu Recipes (Sweet & Savory)
    • A tall glass filled with green smoothie, placed on a wooden cutting board.
      Avocado Fruit Smoothie Recipe (3 Ways)
    • Five carrot cake cupcakes on a marble platter, topped with carrot cake frosting without cream cheese.
      Carrot Cake Frosting Without Cream Cheese
    • A few pieces of naan bread without yogurt served in a white bowl layered with parchment paper, topped with chopped cilantro.
      Naan Recipe without Yogurt (Vegan)
    • Fried silken tofu cubes served on a piece of parchment paper, and topped with sea salt and fresh cilantro.
      Super Crispy Fried Silken Tofu (Vegan)
    • Overnight oats without yogurt served in a white bowl and topped with fresh berries, crushed pecans, and a drizzle of honey.
      Easy Overnight Oats without Yogurt (4 Ingredients!)

    🐰 Easter Favorites

    • The Best Savory Fried Leek & Kale Tart (Vegan + Gluten-Free)
    • Super Crispy Air Fryer Smashed Potatoes
    • Pea pesto pasta in a white Dutch oven topped with burrata.
      Pea Pesto Pasta with Burrata
    • Vegan tofu ham on a pink platter, served with fresh parsley and lime wedges.
      Vegan Smoky Glazed Tofu Ham
    • Five carrot cake cupcakes on a marble platter. On one of them was taken a bite out of it.
      Gluten-free Carrot Cake Cupcakes
    • Vegan lemon pie in a white pie dish topped with lemon slices, blueberries, and fresh mint leaves.
      Vegan Lemon Pie Recipe (Gluten-free)

    Featured In

    A collage of logos of brands Sunglow Kitchen has been featured on.

    Footer

    Legal & Contact

    • About Us
    • Contact
    • Privacy Policy
    • Accessibility Policy
    • Get your FREE eBook!

    Follow

    • Pinterest
    • Instagram
    • Facebook
    • YouTube

    As an Amazon Associate, I earn from qualifying purchases, at no additional cost to you.

    Copyright © 2025 Sunglow Kitchen. All Rights Reserved.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.