Pumpkin is my ultimate fall favorite. It’s healthy, versatile, and turns any meal into a cozy, feel-good dish. Even better: Easy Airfryer Pumpkin Puree. It’s quick, energy-efficient, and requires almost no effort. You just halve the pumpkin, skip the tedious seed removal, and pop it in the Airfryer. The skin stays on—no peeling needed.

The result? Buttery-soft, flavorful pumpkin you can scoop out and blend into creamy puree. Perfect as a base for soups, desserts, cakes, or my favorite Kaka Kadu – Persian pumpkin pancakes where the puree is the real star.

Watch my preparation reel on Instagram 

EASY AIRFRYER PUMPKIN PUREE

You’ll love this recipe because it’s incredibly simple, and the Airfryer does all the work. While the pumpkin turns golden and releases its natural aroma, you can sit back with a cup of tea or coffee.

The result: a silky-smooth puree that’s healthy, nutrient-rich, and versatile. Use it for sweet breakfasts, hearty dinners, or baby food – this pumpkin puree is a true multitasker. Every spoonful brings a taste of fall into your kitchen: creamy, aromatic, and irresistible.

HOW TO USE PUMPKIN PUREE

Pumpkin puree is super versatile – sweet or savory:

• Sweet: pancakes, cakes, muffins, Pumpkin Donut Ghosts and Monsters for Halloween, desserts, or smoothies – adds creamy texture and natural sweetness.
• Savory: soups, fluffy gnocchi, creamy pasta sauces, Nan-e Keshta – Skillet Pumpkin Flatbread, or as a easy pumpkin hummus.

Pro tip: If freezing for baby food, label each portion with the date to stay organized and always have healthy meals ready.

My favorite? Kaka Kadu – fluffy Persian pumpkin pancakes where the puree gives an irresistible texture and flavor.

STORAGE & MEAL PREP

Pumpkin puree keeps in the fridge for up to 1 week in an airtight container. In the freezer, it lasts up to 3 months – ideally in portions, like ice cube trays or freezer bags. This makes it easy to thaw just what you need without cooking a whole pumpkin every time.

After thawing, stir well to restore its creamy texture. The neutral flavor makes it perfect for baby food, soups, pasta, or baking.

HEALTH BENEFITS OF PUMPKIN

Pumpkin isn’t just delicious – it’s a superfood:

• Vitamins: A, C, E
• Minerals: potassium, magnesium, zinc
• Fiber: keeps you full longer and supports digestion
• Beta-carotene & antioxidants: boost immunity and protect cells
• Additional perks: may help regulate blood sugar and improve mood

With this Airfryer pumpkin puree, you get fall flavors, nutrition, time savings, and endless creative possibilities. Airfryer on – fall happiness guaranteed!

INGREDIENTS EASY AIRFRYER PUMPKIN PUREE

1 Butternut, Muscat, or Hokkaido pumpkin

1 tsp coconut oil or olive oil (optional)

HOW TO MAKE EASY AIRFRYER PUMPKIN PUREE

PREPARE

Wash the pumpkin thoroughly and halve it. No need to remove the seeds.

AIRFRYER

Place the pumpkin halves cut-side up in the Airfryer. Brush with a little oil if you like.

BAKE

Cook at 180°C (356°F) for 20–25 minutes, until the flesh is soft (check with a fork).

SCOOP & BLEND

Let the pumpkin cool slightly. Remove the seeds, scoop out the flesh and puree with a blender or hand mixer until smooth.

Tip: Hokkaido pumpkin doesn’t need to be scooped – its skin becomes buttery soft and can be blended right in.

BEFARMAYID!

Susan

The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you ♥

Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe  and use the hashtag#labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.

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