Ready to ditch the canned pumpkin and dive into a world of homemade goodness? I've got the ultimate kitchen shortcut for you – Instant Pot Pumpkin Puree. This recipe is a total game-changer, making that creamy, dreamy pumpkin puree easier than ever. Get ready to rock your autumn dishes with a burst of real pumpkin flavor.
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Why This Recipe Works
- Easy Peasy: Say goodbye to kitchen hassles. This Instant Pot Pumpkin Puree is a breeze, making homemade cooking a walk in the park.
- Fall Feels: Capture the cozy essence of autumn effortlessly. This puree brings those seasonal vibes to all your favorite fall recipes.
- Time-Saver: No more waiting around. Thanks to the Instant Pot, you'll have fresh pumpkin puree in a snap, upgrading your dishes without the fuss.
📋 Ingredients
- Sugar Or Pie Pumpkin: Less watery and more flavorful than traditional carving pumpkins, pie pumpkins are perfect for puree.
- Water: Used in the Instant Pot to create steam, water cooks the pumpkin until it's soft enough to be pureed.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- Spiced Pumpkin Puree: Add a dash of cinnamon, nutmeg, and clove to the pumpkins before cooking for a warm, autumnal flavor profile.
- Sweetened Pumpkin Puree: Opt for sugar pumpkins, then add brown sugar and a hint of vanilla extract after pureeing. This infusion lends a sweet twist ideal for dessert preparations.
🔪How To Make Instant Pot Pumpkin Puree?
Step One: Add the water to the inner pot, followed by the trivet.
Step Two: Cut the pumpkin tops off, and then cut each pumpkin into 6 equal slices.
Step Three: Scoop the pumpkin seeds and pulp off the slices.
Step Four: Place the pumpkin slices on top of the trivet and stack them on top of each other.
Step Five: Set the pressure valve to sealing, and then set for a manual high-pressure time of 6 minutes total. At the end of the cooking time, allow for a quick pressure release.
Step Six: Remove the pumpkin slicing from the pot. The pumpkin peels will easily fall off the slices after which you add the cooked pumpkin flesh to your blender or food processor. Process the pumpkin until a nice purée has formed. Add to a jar ready to use.
Instant Pot Pumpkin Puree Using A Whole Pumpkin
Step One: Add the water to the inner pot, followed by the trivet. Cut the pumpkin stem off and place the whole pumpkin on top of the trivet.
Step Two: Set the pressure valve to sealing, and then set for a manual high-pressure time of 12 minutes total. At the end of the cooking time, allow for a natural pressure release.
Step Three: Remove the pumpkin from the pot. The pumpkin peels will easily fall off the pumpkin, and the seeds and pulp inside the pumpkin will also be easy to remove.
Step Four: Add the cooked pumpkin flesh to your food processor and process it until a nice purée has formed. Place in an airtight container and use within 7 days.
👩🍳 Expert Tips
- Choose The Right Pumpkin: For the best flavor, make sure to choose a sugar pumpkin or a pie pumpkin, not a carving pumpkin.
- Cut Evenly: Cut your pumpkin into even pieces to ensure it cooks evenly in the Instant Pot.
- Do Not Overcook: Be careful not to overcook the pumpkin as it can become too soft and watery, which will affect the consistency of your puree.
- Drain Well: After cooking, drain the pumpkin well to remove any excess water before pureeing.
💭 FAQs
While both canned and homemade pumpkin puree are made from cooked, pureed pumpkin, they are not exactly the same. Canned pumpkin puree is often more consistent and smoother in texture, while homemade can offer a fresher taste and the ability to control the texture and flavor.
Yes, you can use a traditional pressure cooker for making pumpkin puree. While the pressure cooking process may require more manual oversight compared to an Instant Pot, it will still yield a delicious puree.
Yes, you can use the same recipe to make butternut squash puree. Just replace the pumpkin with butternut squash and follow the same steps for a delicious alternative.
Cool pumpkin puree, then store in airtight container or freezer bag. Refrigerate for up to a week. For longer storage, freeze pumpkin puree for up to 3 months.
Serving Suggestions
These are my favorite ways to use Pumpkin Purée:
- Pumpkin and Feta Muffins: A sweet-salty delight that enhances the pumpkin puree.
- Pancakes: A sweet touch to your meal, perfect with pumpkin puree.
- Pumpkin French Toast Casserole: So tasty and simple to cook.
- Pumpkin Crunch Cake: A popular Hawaiian cake using pumpkin puree
- Instant Pot Pumpkin Bundt Cake: Make a tasty and delicious bundt cake in your Instant Pot in minutes.
🍜 Related Recipes
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Easy Instant Pot Pumpkin Purée Recipe
Ingredients
- 1-2 Pie Pumpkins
- 1 ½ Cups Water
Instructions
- Add the water to the inner pot, followed by the trivet.
- Cut the pumpkin tops off, and then cut each pumpkin into 6 equal slices.
- Scoop/scrape the pumpkin seeds and pulp off the slices.
- Place the pumpkin slices on top of the trivet and stack them on top of each other.
- Set the pressure valve to sealing, and then set for a manual high-pressure time of 6 minutes total. At the end of the cooking time, allow for a quick pressure release.
- Remove the pumpkin slicing from the pot. The pumpkin peels will easily fall off the slices after which you add the cooked pumpkin flesh to your blender or food processor.
- Process the pumpkin until a nice purée has formed.
- Use your homemade pumpkin puree as an ingredient for another recipe or store it in the refrigerator in an airtight jar or container for up to 7 days.
Notes
- Choose the Right Pumpkin: For the best flavor, make sure to choose a sugar pumpkin or a pie pumpkin, not a carving pumpkin.
- Cut Evenly: Cut your pumpkin into even pieces to ensure it cooks evenly in the Instant Pot.
- Do Not Overcook: Be careful not to overcook the pumpkin as it can become too soft and watery, which will affect the consistency of your puree.
- Drain Well: After cooking, drain the pumpkin well to remove any excess water before pureeing.
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