The easiest homemade pumpkin puree made in your pressure cooker (Instant Pot). Minimal effort and just the good stuff is needed for this simple and mostly hands-off recipe. Homemade pumpkin puree is thick, creamy, fluffy and sweet. It will transform all your pumpkin recipes this fall!
Pressure cooker homemade pumpkin puree is actually life changing. Once you try it you will never go back to canned. It is completely different than canned in every way. Canned pumpkin can sometimes have a watery texture and bitter taste, whereas homemade pumpkin puree is thick, creamy and slightly sweet. The homemade version also has more pumpkin flavor and a vibrant yellow-orange color which clearly indicates how fresh it is. Just look at the difference. In the picture below, homemade pumpkin puree is on the left and canned is on the right.
It makes me wonder what they are even putting in/doing to the canned stuff.
All you need for pressure cooker homemade pumpkin puree:
- 1 sugar pumpkin (also known as a pie pumpkin)
- 1 cup water (for the pressure cooker)
That’s it! Really! No oil. No salt. Nada!
How to make Pressure Cooker Homemade Pumpkin Puree:
It all starts with a sugar pumpkin, also known as a pie pumpkin (not an ornamental pumpkin or a jumbo carving pumpkin). A sugar or pie pumpkin usually weights 2.75-3 pounds.
Forget roasting pumpkins which involves cutting an incredibly hard round pumpkin and scooping the uncooked seeds and “guts.” With this easy Instant Pot/pressure cooker method all you do is put the pumpkin in your Instant Pot as is.
I use the steamer basket and add 1 cup of water then cook it on manual high pressure for 27 minutes.
I then immediately manually release the steam and remove the lid.
Once it is cool enough to touch you can easily slice it in half and peel away the stem and skin.
The seeds come right out and you are left with beautiful golden pumpkin flesh that is ready to go into the blender to be turned into yummy homemade pumpkin puree.
I have found 27 minutes is the perfect length where it won’t be overcooked and start to develop too strong of a flavor. And, it won’t be undercooked where it won’t blend easily into creamy puree. In my blender, I don’t add any water. I just put the blender on low speed and scrape down the sides as needed. Sometimes I use a tamper/plunger to push the pumpkin flesh into the blades to help get it going. Within a minute or so you will have the freshest, sweetest pumpkin puree for all your pumpkin cooking needs!
Here are some of my favorite recipes that use homemade pumpkin puree (all gluten-free and vegan):
- Creamy Vegan Pumpkin Garlic Pasta
- Easy Blender Pumpkin Soup
- Pumpkin Risotto
- No-Bake Mini Pumpkin Pies
- Pumpkin Pie Protein Shake
- Pumpkin Pie Vegan Overnight Oats
- Garlic Pumpkin Hummus
- Baked Pumpkin Oat Pancakes (created for The Washington Post by me)
I cannot wait to share these incredible recipes with you all!
What are the health benefits of pumpkin?
Pumpkins offer so many disease-fighting nutrients and overall health benefits. They are packed with antioxidants known as carotenoids that can protect cells from free radical damage. They also offer fiber, calcium, iron, magnesium, copper, folate, potassium and vitamins A, C, E and K.
Now, Let’s Make This Pressure Cooker Homemade Pumpkin Puree Happen!
I admit that I was always skeptical about the process of making homemade pumpkin puree and I assumed it would be difficult and time consuming to make. But in all actuality, pressure cooking a pumpkin doesn’t take much effort at all. And it is most definitely worth it. I cannot wait for you all to give this method a try.
Let’s get pressure cooking!Print
The easiest homemade pumpkin puree made in your pressure cooker (Instant Pot). Minimal effort and just the good stuff is needed for this simple and mostly hands off recipe. Homemade pumpkin puree is thick, creamy, fluffy and sweet. It will transform all your pumpkin recipes this fall!
- 1, 2.5-3 pound sugar pumpkin (also known as a pie pumpkin)
- 1 cup water
- Wash the skin of the pumpkin and place in your pressure cooker on the steamer basket of your Instant Pot. Add one cup of water and secure the lid ensuring the valve is sealed and not venting. Cook on manual high pressure for 27 minutes. As soon as it finishes cooking press the “Off” button and manually release the steam. Remove the lid and allow the pumpkin to start to cool to room temperature. Once it is cool enough to handle remove the pumpkin from the pressure cooker and onto a cutting board.
- Cut the pumpkin in half lengthwise. Once cool enough, remove the seeds and skin. Transfer the remaining pumpkin flesh into a high speed blender. Start to blend on low speed and increase the speed slowly. You may need to scrape down the sides or use a tamper or plunger to push the pumpkin into the blades. If you are having difficulty add 1 tablespoon of filtered water.
- Once fully pureed, transfer to a glass storage container with an airtight lid and place in your refrigerator for up to one week. This recipe yields 3.5 cups of pumpkin puree (from a 2.75 lb. pumpkin).
Cook time does not account for the time it takes for the pressure cooker to come to pressure.
I have tested this recipe out in my 6-quart Instant Pot.
If you do not have a pressure cooker, see my method for how to make pumpkin puree in the oven.
- Method: Instant Pot and Blender
Keywords: pressure cooker homemade pumpkin puree
When you try this recipe, use the hashtag #eatingbyelaine on INSTAGRAM for a chance to be featured in my stories! Follow Eating by Elaine on PINTEREST | FACEBOOK | INSTAGRAM for all the latest content and behind the scenes!
Remember to subscribe to my free Eating by Elaine Weekly Newsletter and receive simple, nutritious recipes delivered to your inbox every week!
There may be an affiliate link(s) in this post, which means that if you click on a product link above and complete a purchase, I’ll receive a small commission at no extra cost to you! As always, all opinions are my own. Thank you SO much for reading!