Instant Pot Pumpkin Puree

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Pressure cook a whole pie pumpkin, then scrape and mash for easy homemade puree. No cutting a raw pumpkin, no oil.

Prep Time5

Cook Time20

Course: staple, Staples

Cuisine: American

Keyword: homemade pumpkin puree, instant pot pumpkin puree

Servings: cups

Calories: 44kcal

Author: Kathy Hester

Ingredients

1 pie sugar pumpkin that fits in your Instant Pot
1 to 1½ cups water for the pot

Instructions

Rinse and dry the pumpkin, then poke it all over with a fork.
Add the water to the Instant Pot, then the trivet. Set the pumpkin on the trivet, using a baking sling if you have one.
Lock the lid, set the valve to sealing, and cook on high pressure for 20 minutes. Release the pressure naturally.
Check that a knife slides all the way through. If not, cook a few more minutes. The time will vary widely depending on the size and thickness of the pumpkin, but cooking it extra will not affect the puree.
Lift out the pumpkin and let it cool before cutting.
Cut in half, scoop out the seeds and strings, and scrape the flesh off the skin.
Mash with a potato masher, or add to a blender and blend until smooth.

Video

Notes

Notes: If it looks watery, drain it in a fine mesh strainer. Refrigerate up to 3 to 4 days, or freeze in 1¾-cup portions (about one 15-ounce can) for best quality within about 3 months. Butternut, acorn, and kabocha squash work the same way.

Nutrition