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+ servings
Homemade pumpkin puree in white bowl with spoon alongside

How to Make Pumpkin Puree (Instant Pot)

Learn how to make homemade pumpkin puree effortlessly by cooking pumpkin whole in the Instant Pot!  It's velvety smooth, and so much better than store bought!
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Ingredients

  • 2 lb. sugar pumpkin*

Instructions 

  • Place the trivet in the Instant Pot and add 1 cup of water. Wash the pumpkin 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.
    Whole pumpkin in an Instant Pot before and after cooking
  • 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 to cool before handling.
  • Remove the peel and scoop the seeds out, and cut the pumpkin into chunks.
    Collage of peeled whole pumpkin and one cut in half
  • Place the pumpkin into a food processor and puree until smooth.
  • Transfer the puree 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 you'll have watery puree, which will affect baked goods.
    Collage of cooked pumpkin in food processor and puree draining in cheesecloth
  • Use your pumpkin puree to make pies, pancakes, muffins, quick breads, risotto, chili and more!

Notes

  • Recipe yields 2 cups pumpkin puree.
  • Additional time includes 10 minutes for the Instant Pot to come to pressure, and 10 minutes cooling time.
  • *Sugar pumpkins are small orange pumpkins typically used for pumpkin pie. Other great varieties are red kuri and kabocha squash.
  • If your pumpkin is larger than 2 lbs., you will need to cook it between 25-30 minutes at high pressure. Check for doneness, and add time if necessary.
  • Store homemade pumpkin purée in an air tight container in the refrigerator for up to 5 days.

Nutrition

Serving: 1g, Calories: 59kcal, Carbohydrates: 15g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Sodium: 2mg, Potassium: 771mg, Fiber: 1g, Sugar: 6g, Vitamin A: 19307IU, Vitamin C: 20mg, Calcium: 48mg, Iron: 2mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

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