Pumpkin puree is easily made with this simple Instant pot cooking method. Once you make Instant Pot Pumpkin Puree you will taste the difference and never buy canned again!
Instant Pot Pumpkin Puree
I have always loved a good pumpkin recipe like Pumpkin spice hot chocolate and pumpkin spice caramel turtles. But the other day I was craving something that used pumpkin puree. I have always wanted to make my own homemade pumpkin puree, but I didn’t want to go through the hassle of the process of making it, until I discovered Instant Pot Pumpkin Puree.
With this recipe, you will be able to easily make your own puree in minutes. I love that all the prep work happens after it is cooked making it so simple and easy to do. And can I just tell you the flavor of homemade pumpkin puree is a million times better? I promise after you try this recipe you will never go back to canned puree again.
What is different about homemade pumpkin puree?
We have all become accustomed to buying canned pumpkin puree, so many people wonder why should I make my own when it is so easy to buy it at the store in the can. The number one reason is it tastes different. It’s fresher and lighter and with making pumpkin puree in the Instant Pot it is not hard to do.
I promise it is well worth the minimal effort that it takes.
What Kind of pumpkin do I use to make pumpkin puree?
You will want to get the small sugar pumpkins. They are often called pie pumpkins at the store. They contain less water and have way more flavor than the larger pumpkins we often buy for carving.
What size pumpkin do I buy?
When creating your own homemade pumpkin puree you will want to find a pumpkin that is at least 3 to 4 pounds. When making pumpkin puree in the Instant pot we have to remember that there are parts of the pumpkin we can’t use, as well as the liquid that is in the pumpkin.
Normally a three-pound pumpkin will make 1 pound of puree (Enough for 1 pumpkin pie.)
How to make Instant Pot Pumpkin Puree
- One cup of water in the bottom of the instant pot.
- split pumpkin in half if it does not fit
- Remove seeds
- Add pumpkin to the trivet
- Cook on high pressure
- Remove pumpkin
- scoop cooked pumpkin from shell into a bowl
- blend pumpkin
Tips Tricks and FAQs
- Clean your pumpkin really well. You will want to wash and dry your pumpkin prior to placing it in your Instant Pot.
- Cut your pumpkin as needed. If your pumpkin is too fat or too tall you can cut it to fit in your pressure cooker. It is best to use a serrated knife for this.
- Adjust cooking time as needed. If you find your pumpkin has a thicker skin, you might need to increase your cooking time by 5 minutes.
- Don’t be afraid to cook it longer. If you cook your pumpkin and release pressure and it is not as tender as you are hoping, put the lid back on and cook for 5 more minutes.
Store your pumpkin puree in the fridge for 2-3 days in an airtight container.
If you prefer to freeze your puree you will want to cool it completely. Once cooled, place in a freezer bag. This will last up to 3 months.
When you are ready to use, thaw overnight in the fridge.
Looking for more Instant Pot recipes? Try these favorites!
- 1 3-4 pound pumpkin
- 1 cup water
Test if your pumpkin can fit on a trivet in your instant pot with the lid. If yes you can cook it whole. If no like me follow the directions.
- Place one cup water in the bottom of the instant pot
- Place trivet in the instant pot
- Split the pumpkin in half and scoop out the seeds
- place on the trivet
- Cook on high pressure for 12 minutes
- Do a quick release
- Remove pumpkin and scoop pumpkin out of the shell
- place in a bowl and blend
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