How To Make Pumpkin Puree (Instant Pot)
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!
Servings: 3 - 4 cups
Calories: 118kcal
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.
Nutrition
Calories: 118kcal | Carbohydrates: 29g | Protein: 5g | Fat: 0.5g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.1g | Sodium: 8mg | Potassium: 1541mg | Fiber: 2g | Sugar: 13g | Vitamin A: 38592IU | Vitamin C: 41mg | Calcium: 98mg | Iron: 4mg