Air Fryer Pumpkin (For Pumpkin Puree)
Use the air fryer to cook a pumpkin and make your own creamy pumpkin puree. It can be used for pie fillings, pumpkin bread, pumpkin soup, hummus and more.
In the fall pumpkin is everywhere and pumpkin patches are is in full swing. You can buy canned puree of course, but if you want to make your own it’s so easy!
The air fryer makes it super quick to roast a pumpkin. After that, it’s blended and strained until it’s silky smooth. It’s great for pumpkin pie filling or pumpkin soup. There is no need to peel the pumpkin prior to cooking. The skin and seeds will be removed after cooking.
Instructions
Place a whole small pumpkin (around 2-3lb) in the basket of your air fryer and cut off the pumpkin stem if it’s too tall to fit.
Air fry the pumpkin for around 15 minutes at 400°F/200°C, then flip the pumpkin upside down and cook for a further 15-18 minutes until tender.
Test that the pumpkin is soft by inserting a knife into it. It should slide through easily. If it still feels firm, cook it for a little longer. On average a 2lb/1kg pumpkin needs around 30 minutes total cooking time at 400°F/200°C.
Once the pumpkin has cooked, let the pumpkin cool down to room temperature. Once cooled cut the pumpkin in half and remove the seeds with a spoon. Scrape out the stringy pumpkin inners.
Remove the peels with a knife or use a spoon to scoop the pumpkin flesh away from the peel.
Puree in a blender until smooth.
Hint: The air fryer crisps the skin and outer layer of the pumpkin quite a lot and this flavor can impart onto the puree if you don’t remove enough of the outer skin layer.
This is fine for pumpkin soup, but if using the pumpkin puree for sweet dishes, take care to only use the orange pumpkin flesh and not the pumpkin that has been too browned by the air fryer.
Extra smooth pumpkin puree
Sometimes pumpkin puree can be a little grainy if it either hasn’t been cooked correctly or the pumpkin wasn’t completely ripe. You can make your pureed pumpkin extra luscious and smooth by pushing it through a sieve.
Scoop the puree in stages into a sieve balanced over a large bowl and use a spatula to push it through.
What varieties of pumpkin to use for pumpkin puree
The type of pumpkin used in puree makes a big difference in texture and flavor. There is a variety of pumpkin or hard winter squashes you can use for puree and the best varieties have a flesh that becomes smooth and sweet when cooked. They may be labeled sugar pumpkins or baking pie pumpkins.
The more decorative pumpkins used as Halloween props (like the Jack-o-lantern pumpkins) can be quite bland, stringy, and watery. Here are some good varieties that can be used for your own homemade sweet pumpkin puree.
- Jarrahdale
- Cinderella
- Autumn Gold
- Golden Nugget
- Queensland blue
- New England Pie Pumpkin
- Cinderella
- Sugarpie
- Crown
- Musque de Provence
- Kabocha squash
- Acorn squash
- Butternut squash
How much puree does a pumpkin make?
On average, a 2lb/1kg pumpkin makes approximately 425g-450g (between 1 ¾ – 2 cups) of pumpkin puree which is the equivalent of one 15oz/425g can of pumpkin puree.
Storage
Leftover pumpkin puree can be stored in an airtight container in the fridge for up to 5 days. Alternatively, it can be frozen in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before using.
Air Fryer Pumpkin Puree
Use the air fryer to cook a pumpkin and make your own creamy pumpkin puree.
Ingredients
- 2-3lb pie pumpkin (or a sweet hard winter squash)
Equipment
- Air fryer
- Blender or potato masher
Instructions
- Place a whole small pumpkin (around 2-3lb) in the basket of your air fryer and cut off the pumpkin stem if it's too tall to fit.
- Air fry the pumpkin for around 15 minutes at 400°F/200°C, then flip the pumpkin upside down and cook for a further 15-18 minutes until tender. Test that the pumpkin is soft by inserting a knife into it. It should slide through easily. If it still feels firm, cook it for a little longer.
- Once the pumpkin has cooked, let the pumpkin cool down to room temperature. Once cooled cut the pumpkin in half and remove the seeds with a spoon. Scrape out the stringy pumpkin inners.
- Remove the peels with a knife or use a spoon to scoop the pumpkin flesh away from the peel.
- Puree in a blender until smooth or use a potato masher to mash it up.
Extra smooth puree
- Scoop the puree, in increments, into a sieve balanced over a large bowl. Use a rubber spatula to push it through.
Notes
On average a 2lb/1kg pumpkin needs around 30 minutes total cooking time at 400°F/200°C.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 30Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 2mgCarbohydrates 7gFiber 2gSugar 3gProtein 1g
