Instant Pot Pumpkin Puree

Did you know you can make your own Pumpkin Puree at home in your Instant Pot? It's SO simple, uses just ONE ingredient, and tastes amazing. Perfect for using in your favorite pumpkin recipes!

5 from 2 votes

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Course: Instant Pot Recipes

Cuisine: Fall

Servings: -3 cups

Calories: 54kcal

Author: Dolly (Dash for Dinner)

Ingredients

▢ 1 pie pumpkin approximately 3-5 pounds
▢ 1 - 1 ½ cups water

Instructions

Start by washing your pie pumpkin and cutting it in half using a sharp knife. Remove the stem and place each half cut side up on a cutting board.
Use a spoon to remove the seeds and scrape the stringy pulp from the inside cavity.
Add the trivet to the bottom of your Instant Pot and pour in 1 cup of cool water for a 6 quart model, and 1 ½ cups for an 8 quart model.
Place each cleaned pumpkin half in the Instant Pot, with the cut sides down. Place the lid on the pot and set the valve to "sealing." Cook on manual pressure for 12 minutes.
Once the cook time is up, carefully switch the valve to "venting" to do a manual quick release.
Once the pressure has fully released, the pin will drop on the lid, indicating it is safe to open. Open the lid away from your face, and use a pair of oven mitts or silicone pot lifters to remove the trivet with the cooked pumpkin halves. Place on a heatproof surface, like a cutting board.
Allow the cooked pumpkin to cool slightly, before using your hands to carefully remove the skin from the pumpkin. This should come off VERY easily!
Discard or compost the skin, and transfer the flesh to the bowl of a food processor. Blend on high until smooth and uniform. Allow to cool to room temperature, and then store or use in your favorite pumpkin recipes!

Notes

Water amounts: If you are using a 6 quart Instant Pot, you will need approximately 1 cup of cool water to bring the pot to pressure. If you choose to use an 8 quart Instant Pot, you will need 1 ½ cups of water to bring the pot to pressure.

Storage: the pumpkin puree has cooled to room temperature, transfer to an airtight container and store in the fridge for up to 3 days. If you need longer storage, freeze in 1 or 2 cup portions for later use.

Pumpkin puree substitute: If you are using this to substitute for canned pumpkin puree, you can use it in a 1:1 ratio for canned pumpkin puree. This homemade version is a bit more watery than commercial puree, so you may need to add some more of the dry ingredients OR reduce the liquid ingredients ever so slightly.

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