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
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 kids 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
TOOLS/INGREDIENTS USED TO MAKE INSTANT POT PUMPKIN PUREE
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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
- 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