Making sweet Pumpkin Puree in the Instant Pot is hands off and incredibly easy! After tasting homemade pumpkin puree, you will NEVER want to go back to canned pumpkin again!
We're goin' back to the basics today! Can I tell you how much I love covering the basics of pressure cooking around here? Even more, I love coming up with some amazing recipes to amp up the basics. Case in Point:
- Pressure Cooker Brown Rice became Mediterranean Brown Rice
- Perfect Pressure Cooker Pasta became Sweet Corn and Tomato Pasta
- Pressure Cooker Infused Water became Fizzy Water
Making your own homemade pumpkin puree is so simple. A pie pumpkin, AKA sugar pumpkin, fits perfectly inside a pressure cooker pot. You won't need to cut it open, poke holes in it, nothin'! The Instant Pot is here for you.
WHY YOU WILL LOVE INSTANT POT HOMEMADE PUMPKIN PUREE
- It's super cheap to make your own. Possibly even free if you have great neighbors who are desperately trying to get rid of their overflowing pumpkin patch
- Homemade pumpkin puree is absolutely, no doubt in my mind, better tasting than the canned stuff
- Easy. Ridiculously so. Just throw it in the pot and walk away. Once it's done, the pumpkin will about peel itself
BEST PUMPKIN FOR COOKING AND BAKING
Sugar Pumpkins, AKA Pie Pumpkins, are the very best for roasting, sauteing, and pureeing. When pureed, the texture of a pie pumpkin is smooth and thick making it perfect for baking with. Larger pumpkins tend to be stringy and watery.
Sugar Pumpkins store well in a cool place for up to 3 months so I suggest buying several while they are available and affordable.
HOW TO MAKE HOMEMADE PUMPKIN PUREE IN THE PRESSURE COOKER
- Place your pumpkin on a trivet in your pressure cooker, cook for 25 minutes. Let it cool a bit.
- Peel the skin off with your hands or a knife
- Scoop out the seeds and puree pumpkin in a blender until completely smooth
SEE RECIPE CARD BELOW FOR DETAILED COOKING INSTRUCTIONS
HOW TO SUBSTITUTE CANNED PUMPKIN PUREE WITH HOMEMADE PUMPKIN
Homemade pumpkin puree can be substituted 1 to 1 for canned. If your homemade puree looks runny, line a colander with coffee filters and let it drain for an hour or so. This can also be done in a yogurt strainer. A 15 oz can of pumpkin puree is about 1 3/4 cup – something to keep in mind if a recipe calls for a can of pumpkin.
IS PUMPKIN HEALTHY?
I always feel like a great mom when I serve my kid's breakfast that includes pumpkin. That's about the only time they will eat a vegetable for breakfast, aside from this delicious Zucchini Bread. My kids love pumpkin recipes so much that I started wondering if pumpkin could really be considered a healthy ingredient. Here's what I learned:
- Great source for potassium, antioxidants, and beta-carotene (immune system boosters!)
- Low in fat and calories
- Fiber for healthy digestion
- Bonus: Homemade actually has more nutrients than canned, score!
So yes, pumpkin is healthy and a great way to start the day. My “healthy” claim goes out the window though once you add caramel, sweetened condensed milk, two sticks of butter, and/or whipped cream. That, my friends, is dessert.
FREEZING HOMEMADE PUMPKIN PUREE
I like to use quart size, freezer safe, ziplock bags for this. Add 1 cup of puree to each bag, press the air out, then seal it shut. Smooth the puree out so it will lay flat in the freezer – this will make for quick thawing. Having 1 cup portions will also reduce the waste you may get from opening an entire can.
Now go load up on these cute pumpkin babies while they are available! This technique is so easy and the fresh taste of homemade just can't be beat. Experienced and Newbies alike, this recipe is for you!
RECIPES TO MAKE WITH PUMPKIN PUREE
- Cami's Whole Wheat Pumpkin Crepes
- Instant Pot Pumpkin Chocolate Chip Oatmeal Muffins
- Instant Pot Pumpkin Spice Steel Cut Oats
- Instant Pot Pumpkin Breakfast Cake
- Instant Pot Pumpkin Butter
- Instant Pot Pumpkin Banana Oatmeal
- Instant Pot Layered Pumpkin Cheesecake
TOOLS/INGREDIENTS USED TO MAKE INSTANT POT PUMPKIN PUREEPrint
Homemade Pumpkin Puree in the Instant Pot
Pumpkin Puree can be whipped up in your kitchen with exactly 5 seconds of prep. All thanks to our favorite kitchen appliance, the Pressure Cooker AKA Instant Pot
- Prep Time: 1 minute
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: About 2 cups 1x
- Category: Side Dish
- Method: Pressure cooker
- Cuisine: American
- 1 pie pumpkin (AKA sugar pumpkin)
- Pour 1 cup of water into the pressure cooker pot. Place a low rise trivet inside and place pumpkin on top.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 25 minutes.
- When cooking is complete, use a quick release.
- Let pumpkin cool slightly. Peel with a knife or by hand. Cut pumpkin in half and remove the seeds.
- Mash pumpkin with a fork until smooth. Can also put into a blender to get it really smooth.
- Use immediately, refrigerate, or freeze.
- Add 1 cup of puree to a quart size, freezer safe, ziplock bag. Press the air out, then seal it shut. Smooth the puree out so it can lay flat in the freezer.
Keywords: homemade pumpkin puree, fall recipes, easy recipe
Oh my stars! This was so easy! The peel literally fell off. I am going to make my mom’s pumpkin pie when th this. How I love my instant pot! Thank you, Marci, for all the recipes you give us. A very Happy Thanksgiving to you and yours!
Thank you Cecilia! I hope you have a wonderful Thanksgiving as well!
IT WORKS!! SO MUCH EASIER THAN CUTTING AND ROASTING!! THANK YOU. HAPPY TURKEY DAY!
Margaret, isn’t it wonderful!? I love this trick!
John Marshall says
Can I substitute the sugar pumpkin with butternut squash. Cant get sugar pumpkin in the UK
John, Yes, that will work great!
John Marshall says
Hi Marcy, Thanks thats great. Luv your stuff.
I’ve read in other recipes that pressure cooking sugar pumpkins can hold too much water for pumpkin pie. They suggest squeezing the extra water out. Have you had any experience with this? I’m planning to make and freeze the pies ahead of time so not sure if that matters.
Stacy, Homemade pumpkin puree isn’t as thick as canned. If I were to make a pie with it, I’d let it sit in a fine mesh strainer for a day to get it thicker. Or if you have a Euro Cuisine Yogurt strainer, that would work good too. I’ve never made a pie with my homemade stuff, but muffins, bread, etc work great.
I have not had a problem making pie with my pumpkin puree, but some pumpkins are wetter than others. Small pumpkins work well for me. And you can strain some liquid out or put in a towel and squeeze. Or maybe bake a little longer.
Danielle, Thank you for your tips. I too like to drain homemade a bit.
My brother-in-law will be thrilled that real pumpkin pie is back on the menu this year! I have not made it in a few years due to the terrifying task of cutting the pumpkin and potentially slicing off my hand 😛 as well as the messy cooking process. Thank you!!
Melissa, Then you will LOVE this! No sliced fingers here! You could literally peel it with your fingers. Lucky brother-in-law!
Do you leave the stem on the pumpkin when you place it in the Instant Pot? I bought a pie pumpkin that was a bit too big for my 8 quart pot so I had to cut off the stem and part of the top of the pumpkin. Thanks for the great Instant Pot Recipes!
Kelly, yes I leave the stem on, but for sure cut the top off just like you did if it won’t fit. And Thank YOU!
I was wondering is there a trick to cooking more than one pumpkin. I have three and know I will have to do them separately,but do you need to wait awhile before reusing the pressure cooker?
Lornel, Personally, I didn’t let it sit. I pulled one pumpkin out, and put the next in. I’ve seen other methods where they are cut into chunks, which would allow you to fit more in at a time.