2lb.sugar pumpkinor your favorite variety; see notes
Instructions
Prepare roasted pumpkin or follow the instructions to cook the pumpkin whole in the Instant Pot. See notes to access instructions to cook the pumpkin in the slow cooker.
2 lb. sugar pumpkin
Place the trivet in the Instant Pot and add 1 cup of water. Rinse the pumpkin under running water and place on the trivet. Seal the lid and close the venting valve, then select Pressure Cook on High pressure for 23 minutes. The Instant pot will take 10-15 minutes to come to pressure.
Quick release the pressure when the cooking time is over, and remove the lid. The skin on the pumpkin should be peeling off in some places which is normal. You can also insert a sharp knife into the pumpkin to test for doneness...the knife should slide in like it's cutting butter. If it doesn't, cook the pumpkin for another 2-3 minutes at high pressure.
When the pumpkin is cool enough to handle, carefully remove the trivet and pumpkin from the Instant Pot and place on a cutting board. Cut the pumpkin in half, and allow it to cool before removing the peel and the seeds and stringy insides.
Place the pumpkin flesh into a food processor or blender and process it until smooth.
Transfer the purée to a fine mesh sieve lined with cheesecloth placed over a bowl. Cover loosely with plastic wrap and let stand in the refrigerator overnight to allow liquid to drain from the puree. Don't skip this step or the purée will have excess moisture, which will affect baked goods.
Cool the pumpkin purée, then store in an air tight container and store in the refrigerator until you're ready to use it.
Notes
Pro tip: A 2 lb. sugar pumpkin will yield roughly 4 cups of purée. The size of your pumpkin will affect the cooking time and the amount of purée.
Sugar pumpkins are small orange pumpkins typically used for pumpkin pie. Other great varieties for homemade pumpkin puree are red kuri and kabocha squash.