Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

While store-bought canned pumpkin puree is handy, nothing beats the flavor and smooth texture of homemade puree. It can't get any easier in the Instant Pot®! Reserve seeds to make roasted pumpkin seeds, if desired.

Recipe Summary

cook:
25 mins
additional:
10 mins
total:
45 mins
prep:
10 mins
Servings:
4
Yield:
3 cups
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour water into the inner lining of a multi-functional pressure cooker (such as Instant Pot®). Set trivet inside.

    Advertisement
  • Cut around the pumpkin stem to make a hole large enough to fit your hand into the pumpkin. Remove stem, then remove seeds and stringy pieces from inside pumpkin. Place pumpkin with the cut-side down on the trivet. If pumpkin is too large to fit in the pot, cut in half and arrange both halves to fit.

  • Close and lock the lid; set valve to sealing. Select manual mode according to manufacturer's instructions and set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove pumpkin from the pot and set on a rack until cook enough to handle, about 5 minutes.

  • Scrape pumpkin flesh from the skin and place into a food processor or blender. Blend until smooth.

Cook's Notes:

Use a 3- to 4-pound pie pumpkin or sugar pumpkin for this recipe. Sugar pumpkins have more flesh and are much creamier with a less stringy texture than carving pumpkins.

Store pumpkin puree in the refrigerator for up to 1 week, or freeze for future use.

Nutrition Facts

88 calories; protein 3.4g; carbohydrates 22.1g; fat 0.3g; sodium 5.2mg. Full Nutrition
Advertisement