Instant Pot Pumpkin Puree

September means it’s officially Fall, right? Which means cooler weather, boots, and all things pumpkin! Today I wanted to share how I used my Instant Pot recently to make Homemade Pumpkin Puree!

Super excited to say that these pie pumpkins grew in my garden this year! Pairing that with my favorite ‘easy button’ kitchen tool, my Instant Pot, made the pumpkin puree easy, super quick,and mostly hands off!

There’s so many ways to use pumpkin puree : muffins, add to baked oatmeal, use it in a homemade latte, pancakes, rissoto, and of course pie!

The first thing I did was wash the pumpkins, cut them in half, and scooped out the seeds. Then I set them on the rack that came in my Instant Pot, added water and start pushing buttons!

I used the ‘Pressure Cook’ setting on high for 15 minutes and did a quick release. I then took the lid off and let it cool for a few minutes before handling. Gently lift the whole rack of pumpkins and into a strainer sitting in the sink. Wait a few more minutes before moving on- trust me!.

Carefully remove each pumpkin half to a cutting board, use a spoon to scoop the pumpkin puree straight into a blender or a pot if you have an immersion blender. Then I blended until smooth!

Using the Instant Pot makes Homemade Pumpkin Puree super easy. I’ve tried in the past to use the oven but I was never able to cook it through without roasting it. I’ll definitely be doing this method from now on!

Happy Fall Ya’ll!

6 lb pie pumpkin
1 c. water

Wash pumpkin(s). Carefully cut pumpkin in half, remove seeds and set inside the instant pot (on the rack). Add one cup of water. Set to ‘Pressure Cook’ for 15 minutes. Quick Release when done. Carefully transfer to a strainer in sink. Wait a few minutes to cool and then spoon into a blender (optional). Blend until smooth!

Update: 3 lbs of pie pumpkins cooked at 10 minutes with quick release came out perfect!