Homemade Pumpkin Puree (Instant Pot Recipe)
Instant Pot pumpkin puree makes homemade pumpkin puree in a fraction of the time as making it in an oven or slow cooker! If you can't find canned pumpkin in the store, you can make your own puree in just about 40 minutes with this pressure cooker recipe.
Servings: 2 cups
Calories: 2kcal
Ingredients
- 1 3-4 lb pie pumpkin
Instructions
- Carefully slice the pumpkin lengthwise down the middle. Use a spoon to scrape out the seeds1 3-4 lb pie pumpkin
- Pour the water into the instant pot, then place the steaming rack into the bottom of the pot
- Place the two pumpkin halves on top of the steam rack, then twist the lid on.
- Make sure the valve is set to sealing, then cook on manual high pressure for 12 minutes.
- Allow a 5 minute natural pressure release, then carefully release the remaining steam.
- Remove pumpkin from the pot, then scoop the cooked flesh into a paper towel lined sieve and gently press down with a spoon to remove excess moisture.
- Transfer strained pumpkin to a high speed blender and blend until smooth.
Notes
- Look for a denser pie pumpkin. These will have less moisture, which is crucial.
- You must strain the excess moisture! Because the pumpkin is steamed in this method, it will be a bit wetter than roasted or slow cooked pumpkin puree. Unstrained pumpkin will be too watery to use in pie.
- Save the seeds and roast them!
Nutrition
Calories: 2kcal | Carbohydrates: 0.3g | Protein: 0.03g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 0.3mg | Potassium: 3mg | Fiber: 0.1g | Sugar: 0.04g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 0.1mg