Learn how to make pumpkin puree in the air fryer for soft, scoopable flesh. And, get tips for safer handling, cooking, and freezing for future recipes.
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There's something so satisfying about making my own pumpkin puree, especially when fall rolls in and the markets start filling up with fresh pumpkins. Homemade always tastes fresher and richer than canned pumpkin puree. Once I started making it myself, I realized how easy it actually is and now it's a yearly habit I look forward to.
I like that I can choose the pumpkin variety I like and adjust the texture exactly how I want it. The puree is perfect for baked goods like pumpkin bread, soups and even smoothies. That's why I like having a batch ready in the fridge or freezer ready to go. It's simple to prepare and makes all my fall and holiday recipes taste a little extra homey.
Ingredients
- Whole fresh pumpkin - Provides naturally sweet, rich flavor and a smooth texture ideal for making easy homemade pumpkin puree.
Scroll down to the recipe card for quantities used.
Instructions
Preheat the air fryer to 370°F (188°C) and set for 40 minutes. Or, set the oven to 400°F(204°C) and roast for 40 to 50 minutes.
Place the pumpkin on a sturdy wooden chopping board, stem side up.
Remove the stem by inserting the tip of the knife through the skin and pulp, then cut around the stem, following its shape, and do not cut through the thick and hard stem. Lift and remove the stem from the pumpkin after cutting around it.
Crumple foil into a small ball to fit into the top of the pumpkin where the stem was removed.
Gently place the pumpkin without the stem onto the air fryer tray and slowly insert the tray into the lower cooking chamber, above the drip tray.
If the air fryer uses a basket, place the whole pumpkin with foil onto the crisper plate and basket.
Air fry for 30 to 40 minutes and rotate the whole pumpkin (180°) halfway through.
After 30 minutes, check the pumpkin for doneness by piercing a knife through the skin and pulp on four sides. If the knife glides through without effort and the skin has darkened, and some skin has been separated from the pulp, remove the tray with the whole pumpkin and place on a baking sheet.
If the knife slides with a little resistance, continue to air fry for 10 minutes or until the knife glides through without effort. Allow to cool before you cut the pumpkin in half.
Once the roasted pumpkin is cool to the touch, slice the pumpkin in half. Then, scoop out the pumpkin seeds and the fibrous strands from each of the pumpkin halves. If desired, you can separate the seeds out and make roasted pumpkin seeds.
Scoop out the pumpkin flesh and transfer it into a small blender or food processor. Pulse the pulp for a few minutes until smooth and puréed. Alternatively, a fork or a potato masher can be used to purée the cooked pumpkin.
If using the pumpkin puree for later, store in a clean airtight container and refrigerate.
Hint: Use a small pumpkin that fits comfortably in your air fryer so it cooks evenly and is easier (and safer) to handle when hot.
Variations
Here are some simple ways to customize this pumpkin puree recipe to suit different tastes and occasions:
- Switch up the type of pumpkin - Try sugar pumpkins or pie pumpkins for a sweeter, thicker puree if you want a richer flavor for baking.
- Add warm spices - Mix in cinnamon, nutmeg, or pumpkin spice after blending for a cozy fall flavor.
- Make it savory - Stir in garlic powder, smoked paprika, or a splash of broth to create a base for soups or savory sauces.
- Adjust the texture - Blend longer for extra-smooth puree or pulse lightly for a chunky texture that works well in rustic dishes.
- Stir in sweeteners - Add a touch of maple syrup or brown sugar if using the puree in desserts or breakfast recipes.
- Boost creaminess - Blend in a little butter or coconut milk if you're serving it as a side dish or mixing it into curries.
Tips
Top tip: Roast the pumpkin cut-side down (if slicing before cooking) to help it steam gently and create an ultra-smooth, easy-to-scoop flesh.
More cooking tips to keep in mind when you make homemade pumpkin puree:
- Rotate the pumpkin halfway through cooking to ensure even roasting in an air fryer oven.
- Let the pumpkin cool before scooping to avoid burns and to help the flesh firm up slightly.
- Blend the puree while still slightly warm for the smoothest texture.
- If the puree is too watery, simmer it on the stovetop for a few minutes to thicken.
- Portion the puree before freezing so it's ready for quick use in recipes.
Serving suggestions
Pumpkin puree is incredibly versatile, and one of my favorite ways to use it is in baked goods like muffins, quick breads, and pancakes. The naturally sweet, earthy flavor adds warmth to fall treats without needing much added sugar. It's also perfect for baking some of my favorite pumpkin recipes like mini pumpkin pies, pumpkin hand pies, and mini pumpkin roll.
It can also be used as a rich base for soups, pasta sauces, and curries. I love stirring a spoonful into creamy soups or whisking it into a sauce with broth and spices for a cozy, comforting meal. You can stir it into baked oatmeal, yogurt bowls, and smoothies for an easy breakfast boost, too.
Storage
Fresh pumpkin puree can be stored in the refrigerator or freezer, depending on when you plan to use it. For short-term use, transfer the cooled puree into a clean, airtight container and refrigerate for up to a week. For longer storage, portion the puree into freezer-safe containers or bags and freeze for 3-4 months to maintain optimal flavor and avoid freezer burn.
When you're ready to use frozen puree, thaw it overnight in the refrigerator or place the sealed container in a bowl of cold water to speed up thawing. You can also gently warm the puree on the stovetop over low heat, stirring occasionally, or microwave it in a microwave-safe dish in short intervals, stirring in between, until it reaches your desired temperature.
FAQs
Yes, but smaller sugar pumpkins, pie pumpkins, or even Little Giant pumpkins work best because they have sweet, tender flesh and fit easily in an air fryer. Larger pumpkins can be used, but they may require longer cooking times.
The pumpkin is done when a knife slides through the flesh easily, the skin has darkened, and some of it has started to separate from the pulp. If there's resistance, continue air frying in 5 to 10 minute increments until fully tender.
Absolutely. If you don't have a blender, you can mash the cooked pumpkin with a fork or potato masher for a slightly chunkier, rustic texture.
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Recipe
Fresh Pumpkin Puree
Ingredients
- 2.25 pounds whole fresh pumpkin
Instructions
- Preheat Air Fryer to 370°F (188°C). Set for 40 minutes.
- Place fresh pumpkin on a sturdy wooden chopping board, stem side up.
- Remove the stem by inserting the tip of the knife through the skin and pulp, then cut around the stem, following its shape and do not cut through the thick and hard stem. Lift and remove the stem from the pumpkin after cutting around it.
- Crumple foil into a small ball to fit into the top of the pumpkin where the stem was removed.
- Gently transfer the whole fresh pumpkin without the stem onto Air Fryer tray and slowly insert the tray into the lower cooking chamber, above the drip tray.
- If the Air Fryer uses a basket, place the whole pumpkin with foil onto the crisper plate and basket.
- Air Fry for 30 to 40 minutes and rotate the whole pumpkin (180°) halfway through.
- After 30 minutes, check the pumpkin for doneness by piercing a knife through the skin and pulp on four sides. If the knife glides through without effort and the skin has darkened, and some skin has been separated from the pulp, remove the Air Fryer tray with the whole pumpkin.
- If the inserted knife slides with little resistance, continue to Air Fry for 10 minutes or until the inserted knife glides through without effort.
- Place the Air Fryer tray on a baking tray, remove the foil using silicone Air Fryer mitts, and allow to cool to the touch before slicing in half.
- Once the Air Fryer Pumpkin is cool to the touch, scoop out the seeds and the fibrous strands.
- Scoop out the pulp and transfer into a blender. Pulse the pulp for a few minutes until smooth and puréed. Alternatively, a fork or a potato masher can be used to purée the cooked pumpkin.
- If using the Air Fryer Pumpkin Puree for later, store in a clean airtight container and refrigerate.
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