Description
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!
Ingredients
Units
Scale
- 1, 2.5-3 pound sugar pumpkin (also known as a pie pumpkin)
- 1 cup water
Instructions
- 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.
Notes
- Cook time does not account for the time it takes for the pressure cooker to come to pressure.
- Store in an airtight container in the refrigerator for up to one week. It may be frozen for up to 6 months.
- If you do not have a pressure cooker, see my method for how to make pumpkin purée in the oven.
- Cook Time: 27 mins
- Method: Instant Pot and Blender
