Make homemade pumpkin puree in an Instant Pot (whole or sliced!) for your fall baking needs! It's quick, easy, freezer-friendly, & tastes better than canned and is ready in just 30 minutes!
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Jump to:
- Why You'll Love This Recipe
- What Is The Best Pumpkin for Pumpkin Puree?
- How to Make Pumpkin Puree in an Instant Pot
- FAQs
- Pro Recipe Tips
- What To Make With Pumpkin Puree
- Storage Instructions
- More Instant Pot Recipes
- Instant Pot Lentil Soup
- Instant Pot Sweet Potatoes
- Instant Pot Vegetable Barley Soup [+ Stove, Crockpot]
- How To Make Pumpkin Puree (Instant Pot)
Why You'll Love This Recipe
Whether you grow pumpkins or live somewhere where canned puree is hard to source, it turns out it's quick and easy to learn how to make fresh pumpkin puree - in fact, homemade pumpkin puree is the best I've had! It's packed with flavor, super smooth, and easy to mimic canned consistency for your next batch of vegan pumpkin muffins, pumpkin pancakes, and other bakes.
Instant Pot pumpkin puree is versatile, too. Cook it whole or chopped, save the seeds for roasting, and even sub in other winter squash (which canned pumpkin does anyway!), if preferred. Plus, pumpkin is rich in antioxidants, fiber, and several vitamins and minerals (like vitamins C, E, potassium, etc.), while remaining low in calories - perfect for adding a boost of nutrients and subtle earthy sweetness to countless recipes.
You might also enjoy using pressure cooker pumpkin puree in vegan pumpkin ice cream, soft gluten-free pumpkin cookies, and pumpkin cinnamon rolls.
What Is The Best Pumpkin for Pumpkin Puree?
For the best homemade pumpkin puree, choose smaller, baking pumpkins labeled 'sugar pumpkins' or 'pie pumpkins', which are thick and fleshy. Crown Prince (blue-gray) and Muscat pumpkins are also great.
Ensure it's firm and heavy for its size (smaller is usually better for flavor!) with no soft spots/bruising. AVOID carving pumpkins, as they usually contain less flesh, are bland, watery, and stringy.
How to Make Pumpkin Puree in an Instant Pot
Step 1: Wash, then chop the pumpkin in half, then quarters from top to bottom. Scoop out the pulpy, seedy area with a spoon.
Step 2: Place a steamer basket or trivet in the IP and add the water, then add the pumpkin quarters, cut-side up. Seal the lid, set the valve to sealing, and cook on manual High Pressure for 10 minutes. Let it naturally pressure release for 5-10 minutes before carefully 'quick-releasing' the remaining pressure.
Step 3: Remove and let the pumpkin cool until safe to handle, then peel and process in a food processor/blender until smooth.
If the Instant Pot pumpkin puree is too thick, add water, a tablespoon at a time. If it's more watery than canned puree, strain it through cheesecloth for 1-3 hours, or until it achieves canned consistency.
To Pressure Cook a Whole Pumpkin
Choose one that fits in your Instant Pot. Clean, cook on High Pressure for 13-16 minutes (size-dependent), natural release for 10 minutes, then quick-release. Remove stalk, peel, and seeds after cooking.
FAQs
Absolutely! It works when pureeing butternut squash, kabocha squash (aka Hokkaido squash), Hubbard, and other winter squash.
A 15-oz can is around 1 ¾ cups of pumpkin puree. Generally, a 2-2.5lb pumpkin yields at least that much.
Yes, but only after straining it, as homemade pumpkin puree contains more water, so it will throw off ingredient ratios otherwise.
Sure! Roasting actually enhances flavor and reduces wateriness (but takes longer). Chop, lightly oil, and bake, cut-side down at 375°F/190°C until fork tender (check at 30 minutes and every 5 minutes after).
Pro Recipe Tips
- Choose the pumpkin well: Avoid carving pumpkins! They're watery/stringy. Sugar pumpkin/pie pumpkins are best.
- Waste reduction tip: Keep a hold of the seeds to roast and snack on.
- Strain if needed: To mimic canned pumpkin puree consistency, strain the puree through several layers of cheesecloth for 1-3 hours.
- Be patient: It may take several minutes to puree until super smooth. Pause to scrape down the sides as needed.
- The color and yield vary: Based on the pumpkin used.
- For the smoothest puree: Use a food processor rather than a blender.
What To Make With Pumpkin Puree
Use this delicious homemade pumpkin puree anywhere you'd use canned pumpkin, including:
- In baked goods (like easy vegan pumpkin muffins, gluten-free pumpkin cookies, vegan brownies, vegan cake, donuts, etc.)
- For vegan pumpkin pancakes, waffles, or French toast
- To make vegan pumpkin pie
- Pumpkin cinnamon rolls
- In sauces (like pasta sauce or for pumpkin risotto)
- For stuffed pasta shells, tortellini, and ravioli
- Add to chili and soups (like sweet potato pumpkin soup)
- Making vegan challah bread
- To make a pumpkin smoothie, vegan pumpkin milkshake, or pumpkin spice latte
- Add it to hummus and other dips for a fall twist
- For pumpkin spice oatmeal, overnight oats, and/or chia pudding
Storage Instructions
Fridge: Store homemade pumpkin puree in an airtight container/jar for 1 week.
Freezer: In a freezer-safe container, in 1 cup portions, or an ice cube tray for 4-6 months. Thaw overnight in the fridge and drain excess liquid before use.
More Instant Pot Recipes
If you tried this Instant Pot pumpkin puree recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
How To Make Pumpkin Puree (Instant Pot)
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Equipment
- instant pot
Ingredients
- 1 medium pie pumpkin (3-4 pounds)
- 1 cup water
Instructions
- Wash the pumpkin, then carefully cut it in half from top to bottom and then into quarters. Scoop out the seeds and stringy pulp with a spoon.
- Place a steamer basket or trivet inside the Instant Pot and pour in the water.
- Place the pumpkin quarters cut-side up on the steamer basket or trivet.
- Seal the lid and set the Instant Pot to cook on High Pressure for 10 minutes.
- Once done, allow a natural pressure release for 5-10 minutes, then carefully release any remaining pressure.
- Remove the pumpkin quarters and let them cool slightly until safe to handle.
- Scoop the flesh into a food processor or high-speed blender and blend until smooth. If it's too thick, add a tablespoon of water at a time until creamy.
- Transfer to an airtight container. Store in the refrigerator for up to 1 week or freeze for up to 3 months.
Notes
- Choose the pumpkin well: Avoid carving pumpkins! They're watery/stringy. Sugar pumpkin/pie pumpkins are best.
- Waste reduction tip: Keep a hold of the seeds to roast and snack on.
- Strain if needed: To mimic canned pumpkin puree consistency, strain the puree through several layers of cheesecloth for 1-3 hours.
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