Instant Pot Pumpkin Puree

While store-bought canned pumpkin is convenient, nothing beats the rich flavor and creamy texture of homemade puree—and it's easy to make in the Instant Pot.  

Fall is upon us so that means it's officially pumpkin season! I love pumpkin recipes year round, so keeping plenty of homemade pumpkin purée in the freezer is a must. Did you know you can cook a whole pumpkin in the Instant Pot? I just discovered this trick, and I’m loving it!

Making pumpkin puree in the instant pot is super simple. There's no peeling, cutting or de-seeding beforehand. I used to roast pumpkins in the oven, but cooking a whole pumpkin in the Instant Pot has been a game changer. Once it’s cooked, the skin slips right off and the seeds scoop out easily. I use small sugar or pie pumpkins, which fit perfectly; larger varieties should be halved or quartered first.

Once the pumpkin is cooked you will need to process the pumpkin if you want pumpkin puree. This can be achieved by using a blender stick or a food precessor. And just like that you have easy, homemade pumpkin puree. I have included the step-by-step instructions below. 

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STEP 1:  PREPARE YOUR PUMPKIN

Wash the outside of the pumpkin under running water. Cut the stem off, and using a fork, pierce a few holes in the top of the flesh

STEP 2: FITTING THE PUMPKIN INTO THE INSTANT POT 

Add the trivet into the instant pot liner and place the pumpkin on top, making sure the lid can close without touching the top of the pumpkin. If the lid will not close, remove the trivet and place the whole pumpkin directly into the pot. If the pumpkin is too large, cut in half or quarters, remove the seeds, add the trivet into the pot and arrange the piecesto fit. Add 1 cup water into the instant pot. 

STEP 3: PRESSURE COOKING

Cover the instant pot with the lid, set the valve to sealing and twist the lid shut to lock. Cook on manual - high pressure for 13 minutes. It will take the instant pot about 15 minutes to completely come to pressure, so the whole process takes about 30 minutes. When the cooking time is complete and the instant pot beeps, let the pressure naturally release.

 

STEP 3: PROCESSING THE PUMPKIN FOR PUREE

Remove the lid and lift the pumpkin out of the instant pot and place on a plate or in a strainer until it's cool enough to handle. Peel off the skin and discard.

Slice the pumpkin in half, and remove the seeds and strings.

Add the pumpkin back into the instant pot liner, and puree using a blender stick or food processor. If the mixture is too thick when using a food processor you might have to add a splash of water to get it moving.

STEP 4: STORING YOUR PUMPKIN PUREE

Add the pumpkin puree to freezer containers or freezer bags and store in the refrigerator for up to 1 week or for longer storage freeze until ready to use. A 2-3 pound pumpkin will yield about 2-3 cups of pumpkin puree.

WHAT TO MAKE WITH PUMPKIN PUREE: Pumpkin puree is very versatile and can be used in so many recipes. Here are a few of my family's favorites.

• Pumpkin Pie Cake
• Mini Pumpkin-Butterscotch Muffins
• Pumpkin-Caramel Poke Cake
• Pumpkin Cake Roll
• Fall Pumpkin Bread
• Mini Pumpkin Ice Cream Pies
• Pumpkin Caramel Cheesecake
• Instant Pot Pumpkin Swirl Cheesecake
• Pumpkin Gingerbread Cheesecake
• Crock Pot Pumpkin-Apple Butter
• Pumpkin Cake with Cider Sauce 
• Pumpkin Spiced Waffles
• Pumpkin Patch Pancakes
• Pumpkin Oatmeal Scotchies
• 30 Minute Pumpkin Chili

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