Instant Pot pumpkin puree is not only economical, but the puree tastes WAY better than the canned version. And it’s SO easy!
I have a 3 pound pumpkin that I bought for a buck at the farm stand. Can’t beat that!
Remove the stem from the pumpkin so it fits nicely in the IP. Poke some holes with a metal skewer and place on the rack in the Instant Pot with a cup of water
Close the lid, make sure the vent is closed and cook on high pressure for 18 minutes. You can alter the time depending upon the size of the pumpkin you’re cooking. Let the pressure release naturally (NPR)
You should be able to easily poke a skewer or knife through the skin into the flesh to make sure it’s cooked. If there is any resistance, just cook for another 3 to 5 minutes
Let the pumpkin cool enough so you don’t burn your fingers while trying to cut it. Slice in half and remove the seeds and guts and discard. I throw all of the innards into the woods to feed our woodland friends
What’s the difference between a pie pumpkin and a carving pumpkin?
It’s all about the innards
Pie (or sugar pumpkins as they are also referred to) have a dark orange flesh and less water content. Less water equals more pumpkin flavor. Fewer of those annoying strings too
Carving pumpkins have a smaller amount of pale orange flesh and are more stringy. These are not optimal traits for baking but are perfect for making Jack O’ Lanterns!
Now let’s puree! Scoop out all of the flesh and add to your blender and puree. You’ll have to scrape the sides down a few times
This will store in your fridge for about a week or up to 6 months in the freezer. What a great way to keep your fresh pumpkin puree supply going through the winter!
Now you’re ready to make pumpkin pie, bread, muffins, pancakes! The possibilities are endless!!
Enjoy!
Simply Sunday's ~ Instant Pot Pumpkin Puree
Ingredients
2 1/2 – 3 pound pie (sugar) pumpkin
1 cup water
Directions
Remove the stem from the pumpkin so it fits nicely in the IP. Poke some holes with a metal skewer and place on the rack in the Instant Pot with a cup of water
Close the lid, make sure the vent is closed and cook on high pressure for 18 minutes. You can alter the time depending upon the size of the pumpkin you’re cooking. Natural release the pressure (NPR)
You should be able to easily poke a skewer or knife through the skin into the flesh to make sure it’s cooked. If there is any resistance, just cook for another 3 to 5 minutes
Let the pumpkin cool enough so you don’t burn your fingers while trying to cut it. Slice in half and remove the seeds and guts and discard
Scoop out all of the flesh and add to your blender and puree; scrape the sides down a few times
Store tightly covered in your fridge for about a week or up to 6 months in the freezer
Tools used to make this recipe
Pyrex Prepware 1-Cup Measuring Cup
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