Pumpkin puree is a pantry staple in the fall when fall baking is in full force. For a super fresh pumpkin flavor, consider making Instant Pot pumpkin puree!
Why This Recipe Works
I know I’m not the only one who stocks up on pumpkin puree this time of year. You do, too, right? I feel like I am constantly reaching into my pantry for a can of puree to make pumpkin bread or cookies or soup.
Recently we began experimenting with our own puree because homemade is always better than canned and it ALWAYS tastes better. Instant Pot Pumpkin Puree is bold, delicious flavor and the right option for your next recipe that calls for the ingredient. Also, it takes less than 30 minutes to cook in your pressure cooker!
Recipe Ingredients
Pie pumpkin – Pie pumpkins are sometimes referred to as “sugar pumpkin” because they are different from your carving pumpkin. Pie pumpkins will have thicker meaty insides, they are sweeter, making them good for baking and hold less water than a carving pumpkin.
Spice mixture – I use cinnamon, allspice and ginger in this recipe. If you like more flavor, you can add a bit of nutmeg as well. If you have pumpkin pie spice mixture on hand, you can also substitute that. This mixture typically combines cinnamon, ground ginger, cloves and nutmeg.
How To Make Pumpkin Puree In An Instant Pot
Step 1
You’ll want to pick out one of those cute little pumpkins you see at the grocery store that are usually labeled as “pie pumpkins.” They are also sometimes called “sugar pumpkins.” The small pumpkins typically weight between 3 and 4 pounds.
Cut a circle around the stem using a serrated knife. Discard the stem and use a spoon to remove the seeds, just like you would do on a jack-o-lantern. Discard those, as well.
Step 2
Pour 1 1/2 cups of water into your Instant Pot. Place pumpkin with the opening facing up on a trivet and lower it into the pot. Place the cover on the pot and set timer to 15 minutes on high pressure (use the pressure cook setting). It will take the pot around 13 minutes to build up pressure before it begins cooking.
When the cook time is up, let the pressure release naturally for 5 minutes then do a quick release and allow the silver float valve to drop.
Poke a fork into the pumpkin to see if it is done cooking. The tines of the fork should puncture both the pumpkin flesh and skin. If it’s not, cook on high pressure for an additional 5 minutes.
Step 3
When the pumpkin is done cooking, carefully pull the trivet out of the pot and place the pumpkin onto a cutting board. Cut it in half lengthwise and separate the flesh from the outer skin and place the flesh in a fine mesh strainer. Allow the moisture to drain for up to 1 hour.
Pour the pumpkin puree into a blender or food processor and puree until it is smooth. Pour into a mason jar and refrigerate until you are ready to add it into your next recipe. One 3-pound pumpkin makes approximately 1 cup of puree.
Recipe Notes
- If you plan to use the puree for a savory dish, you may want to forego adding sugar and spices.
- This recipe is easy to double. Be sure to cut the pumpkins in half lengthwise after removing the stems and seeds.
- Before you cut the stem off the pumpkin, make sure it is going to fit inside your pot!
Substitute For Pumpkin Puree
Equal parts of cooked, mashed sweet potatoes or butternut squash is a great substitution and you might not even be able to tell the difference!
Are Canned Pumpkin and Pumpkin Puree The Same Thing
Canned pumpkin is straight-up pumpkin that has been put into a can. Some pumpkin puree contains other ingredients that flavors it, making it pumpkin-pie ready. Read your labels to see what you’re getting in your next can of pumpkin!
FAQ About Pumpkin Puree
Pumpkin puree can be eaten raw. However, it is not necessarily delicious until you have added the ingredients to a recipe you are including it in.
Pumpkin puree can be frozen. Add the puree to an air tight container and you can safely freeze it for 4-5 months.
Good news! Pumpkin puree is full of healthy vitamins, minerals and antioxidants. It’s low calorie and it’s a benefit to your eyes, heart and skin.
Pumpkin puree can go bad after you open it and remove it from the can. If you don’t need to use up the entire batch with baking, then you can put the leftovers in an airtight container and refrigerate it for 3-5 days. Alternatively, you can freeze it for 2-3 months in the same container to use it later.
Pumpkin puree is known to be a good addition to a dog’s diet. Fresh pumpkin puree has a lot of water in it so canned pumpkin puree will offer the most fiber, nutrients and vitamins to their diet.
What To Make With Pumpkin Puree
- Pumpkin Pie Bars – If you want a pumpkin pie without the hassle, make your pumpkin pie into bars instead! Each buttery bite of the tasty shortbread crust is perfect with the creamy pumpkin.
- Pumpkin Banana Bread – Pumpkin AND bananas join forces in this tasty bread! Pumpkin Banana Bread is a great fall treat and your house will never smell so good.
- Enjoy pumpkin pie in a single bite, covered by delicious dark chocolate. These Pumpkin Truffles are the perfect fall treat!
- The perfect festive dessert to bring to your next fall-themed party and as a Thanksgiving dessert is this Pumpkin Layer Cake. The cream cheese frosting complements it perfectly and looks beautiful with a rustic ombre look.
- Hand Pies – Pumpkin pie made EASY! These pumpkin hand pies are a dream come true if you are looking to simplify the pie-making process. They are portable, easy to make and and they scream fall baking!
- Pumpkiny Cookies with Cream Cheese Frosting – Introducing the only pumpkin cookie recipe you’ll ever need in your life. These cookies are DELICIOUS and so soft, pillowy, light and fluffy.
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Instant Pot Pumpkin Puree Recipe
Equipment
- Pressure Cooker
Ingredients
- 1 pie pumpkin sometimes referred to as "sugar pumpkin"
- 1-3 tbsp granulated sugar
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1/4 tsp ginger
Instructions
- Cut a circle around the stem of the pumpkin using a serrated knife. Discard the stem and use a spoon to scoop out the guts and seeds, just like you would do on a jack-o-lantern. Discard those as well.
- Pour 1 1/2 cups of water into your Instant Pot. Place pumpkin with the opening facing up on a trivet and lower it into the pot. Place the cover on the pot and set timer to 15 minutes on high pressure (use the pressure cook setting). It will take the IP around 12 minutes to build up pressure before it begins cooking.
- When the cook time is up, let the pressure release naturally for 5 minutes then do a quick release and allow the silver float valve to drop.
- Poke a fork into the pumpkin to see if it is done cooking. The pumpkin should be fork tender. If it’s not, cook on high pressure for an additional 5 minutes.
- When the pumpkin is done cooking, carefully pull the trivet out of the pot and place the pumpkin onto a cutting board. Cut it in half lengthwise and separate the flesh from the outer skin and place the flesh in a fine mesh strainer. Allow the moisture to drain for up to 1 hour.
- Add sugar and spices and mix.
- Pour strained pumpkin into a blender or food processor and puree until smooth. Pour into jars.
Notes
- If you plan to use the puree for baked goods, you will want to add a few tablespoons of sugar and a handful of spices. I like to add 2 tablespoons of sugar, 1/2 teaspoon each of cinnamon and allspice and 1/4 teaspoon of ground ginger.
- If you plan to use the puree for a savory dish, you may want to forego adding sugar and spices.
- This recipe is easy to double. Be sure to cut the pumpkins in half lengthwise after removing the stems and seeds.
- Before you cut the stem off the pumpkin, make sure it is going to fit inside your pot!
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