Easy Instant Pot Pumpkin Puree

Want to make your own pumpkin puree? It's easy to do in the Instant Pot! Make your own pumpkin puree from fresh pumpkins if you want to avoid canned pumpkin or you just want to try something new.

Makes about 2 cups pumpkin puree, less when strained

Gluten free, paleo, whole30, vegan; Free of: nuts, dairy, eggs, soy, corn, sesame

Course Side Dishes

Cuisine American

Keyword homemade pumpkin puree, instant pot pumpkin puree, pumpkin puree

Prep Time 10

Cook Time 10

pressure release 15

Total Time 35

Servings cups

Calories 177kcal

Author Sarah Jane Parker

Equipment

Ingredients

1 pie pumpkin (about 6 to 8 inches in size)
1 cup water

Instructions

Cut the stem off the top of the pumpkin, then cut in half and scoop out the seeds and inside of the pumpkin.
Cut the pumpkin into quarters. Place a steamer rack or steamer basket into the bottom of the pressure cooker, add 1 to 1½ cup of water to the pressure cooker and add the pumpkin pieces on top of the trivet.
Close the pressure cooker, set the steam valve to closed, set machine to "Steam" on CrockPot Express or "Manual" for 10 minutes.
Once cooking time has completed, turn off the "keep warm" function if it turns on automatically and allow the pressure to release naturally for 15 minutes, then quick release the rest of the pressure.
Separate the pumpkin flesh from the skin and throw the skin away. Using an immersion blender, puree the pumpkin until it's smooth.
If you want this to be thicker, let it strain through a nut milk bag or over 2-3 layers of cheesecloth placed over a strainer in a bowl to separate some of the liquid out of the puree.
Use puree for pumpkin butter, soups, pies, cookies, and more.

Video

Nutrition