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 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)
And stay tuned over the next couple of weeks for these new recipes that I’m working on with pumpkin:
- Creamy Garlic Pumpkin Pasta (coming very soon!)
- Pumpkin Cheesecake Bars
- Pumpkin Cupcakes with Cream Cheese Frosting
- Pumpkin Donuts with Vanilla Cinnamon Glaze
- Grain-Free Pumpkin Bread
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