The easiest homemade pumpkin purée made in your pressure cooker (Instant Pot). Minimal effort and just the good stuff is needed for this simple and mostly hands-off recipe. This homemade pumpkin purée is thick, creamy, fluffy and sweet. It will transform all your pumpkin recipes this fall!
Using a pressure cooker to make homemade pumpkin purée is actually life changing. I used to purée pumpkins in the oven but I honestly prefer the Instant Pot method as it takes half the time.
Homemade Pumpkin Purée vs. Canned Pumpkin Purée
Once you try homemade pumpkin purée, you will never go back to the canned version. It is completely different than canned in every way.
Canned pumpkin can sometimes have a watery texture and bitter taste, whereas homemade pumpkin purée 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. The homemade pumpkin purée is on the left and canned pumpkin purée is on the right. Crazy, right? It really makes me wonder what they are doing to the canned stuff!
- 1 sugar pumpkin (also known as a pie pumpkin)
- 1 cup water (for the pressure cooker)
That's it! No oil. No salt. Nada!
How to make Pressure Cooker Pumpkin Purée
It 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 weighs 2.75-3 pounds.
- Place the pumpkin as is in your Instant Pot/pressure cooker. I use the steamer basket.
- Add 1 cup of water and cook on manual high pressure for 27 minutes.
- Manually release the steam and remove the lid.
- Once cool, cut the pumpkin in half and peel away the stem and skin. It should slice through very easily. The seeds can be scooped out easily using a fork or spoon, leaving you with beautiful golden pumpkin flesh.
- Blend the pumpkin flesh, scraping down the sides as needed. Done!
Helpful Tips for Making Pumpkin Purée
- Gauge doneness with a knife. When slicing through the pumpkin after cooking, the knife should slide through it like butter. If not, return to the Instant Pot with water for 2-3 more minutes. If undercooked, it will not blend as easily into a creamy purée.
- Do not overcook the pumpkin. I've found that 27 minutes is the perfect length. If it is overcooked, it will start to develop too strong of a flavor.
- Use a tamper or plunger as needed to scrape down the sides. When blending, you might need to push the pumpkin flesh into the blades to help get it going. It is not necessary to add any water to the blender. Within a minute or so you will have the freshest, sweetest pumpkin purée for all your pumpkin cooking needs!
Are Pumpkins Healthy?
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.
I admit that I was always skeptical about the process of making homemade pumpkin purée and assumed it would be both difficult and time consuming. But in all honesty, 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!
Store pumpkin purée in an airtight container in the refrigerator for up to one week.
If you have a lot left over, set aside some for the fridge and freeze the remaining purée for up to 6 months. Thaw in the refrigerator overnight before serving.
Pumpkin purée is versatile for an entire array of fall dishes for adding that distinct delicious hint of pumpkin flavor (all vegan and gluten-free!):
The easiest homemade pumpkin purée 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 purée 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 blending 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 puréed, 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 purée from a 2.75 lb. pumpkin.
- Cook Time: 27 mins
- Method: Instant Pot and Blender
Keywords: pressure cooker homemade pumpkin puree