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How to Make Pumpkin Puree in an Instant Pot Pressure Cooker

4:33 PM

 Learn how to make pumpkin puree in an Instant Pot pressure cooker.  This is quicker and easier than making it in the oven, and you can use the puree for desserts, soups, and other recipes.


Several years ago, we planted pie pumpkins.  I prepped them, baked them, and turned them into pumpkin puree.  


That Thanksgiving, we had the best pumpkin pie we had ever had.  I couldn't believe how different the pie tasted made completely from scratch. 


Now, it's the only kind of pumpkin pie that my kids will eat.  They turn their nose up at the canned stuff and for store bought pies.  





I used to make pumpkin puree in the oven.  It worked, but it was a real pain.  And I had to turn the oven on for almost an hour.


It's nearly fall, but it's still 80 something degrees here.  I don't want to have the oven heat up the house while I'm running the air conditioning.


I love my Instant Pot, so this year I switched to making Instant Pot pumpkin puree.  After the first batch, I decided that I will never make in the oven again.


How to Make Pumpkin Puree in an Instant Pot


Why Make Your Own Pumpkin Puree?


Pumpkin puree is in every grocery store from early September to the new year, so why should you make your own pumpkin puree?





For one, the taste.  Can't pumpkin puree can't come close to homemade pumpkin puree.  Homemade puree has a fresher taste and a brighter orange color.


One reason that your homemade pumpkin puree tastes more like pumpkin is because it's made from real pumpkin.  The cans from the store are actually made with a squash and not a pumpkin.


It's a squash that's a close cousin of a pumpkin, but it's still a squash.  When I first heard about it, I was a little freaked out, but I'd been using it for years.  


I want to use pumpkin puree not only for the taste but for the nutritional benefits.  I do not know what vitamins and minerals are in the squash in store bought canned pumpkin, so I can't compare.


Making your own pumpkin puree probably saves a little bit of money, but it's honestly negligible unless you can get pie pumpkins really cheap or grow your own.


I got just under two cans worth of pumpkin puree from one pumpkin to give you an idea of cost.





Can You Can Pumpkin Puree?


Unfortunately, no.  You can not can any leftover pumpkin puree.  There are several reasons that pumpkin puree is not safe for canning.


The first is that the pH changes from batch to batch, so you can't guarantee that it's a high acid food.  This can allow bacteria to grow.


Secondly, you need to add water to pumpkin puree.  This changes the viscosity.  Since the viscosity is different for each batch, you can't test it for safety.


Third, and closely related to the second reason, pumpkin puree can be quite thick.  While the outer part of the jar might reach a safe canning temperature, the inside might not.


For these reasons, it's recommended that you freeze any leftover pumpkin puree.  I freeze min 15-16 ounces per container to substitute for a can of pumpkin puree.


I also freeze it in ice cube trays.  When it's frozen, I move it to a plastic bag.  This is perfect for making coffee creamer or other recipes where you just need a few tablespoons.  





Why Use an Instant Pot to Make Pumpkin Puree?


I used to make it in the oven.  I had to cook it forever, and it heated up my whole house.  


The energy savings is negligible, but nonetheless you'll save money cooking in an Instant Pot versus an oven.  The pressure cooker conserves energy well and uses less energy to heat up.


Finally, when you make pumpkin in the oven, the skin can be tough to get off.  In the Instant Pot, it pretty much just falls off.  





Instant Pot


I use the 6 quart Instant Pot Duo.  It's a great size for my family of 5.  Sometimes I wish I had the 8 quart for whole chickens and roasts, but we can definitely get by with the 6 quart.


I like this model because it has the yogurt function (learn how to make yogurt in the Instant Pot) and rice function (learn how to make perfect rice in the Instant Pot).


Ingredients


  • 1 Pie pumpkin
  • Water

Tools 

  • Instant Pot
  • Blender or food processor
  • Tongs Knife
  • Spoon

Directions


Step #1


Carefully cut to remove the stem from the pumpkin.


Step #2


Cut the pumpkin in half.  Scoop out the seeds and stringy bits.





Step #3


Place 1 cup of water in the Instant Pot and set the trivet inside.  Place both halves of the pumpkin on the trivet.  





Step #4


Pressure cook for 13 minutes.  Let naturally release.





Step #5


Make sure that the pressure is released and remove the lid.  Turn off the Instant Pot.  Carefully remove the pumpkin and place on a cookie sheet.





Step #6


Use tongs to remove the skin and discard.


Step #7


Place pumpkin puree in a blender or food processor.  Blend and add water as needed.  I used about 1/4 cup for this pumpkin.  





Use immediately or refrigerate up to one week.  It can be frozen up to three months.


Use the pumpkin puree in place of canned pumpkin in your favorite pumpkin recipes.  Here are some of my favorites:


instant pot, pumpkin, pressure cooker, pumpkin puree
Vegetable
American
Yield: 4
Author: Cari @ Koti Beth
Print
Instant Pot Pumpkin Puree

Instant Pot Pumpkin Puree

Prep time: 15 MinCook time: 1 Hourinactive time: 25 MinTotal time: 1 H & 40 M
How to make pumpkin puree in the Instant Pot pressure cooker.

Ingredients:

  • 1 Pie pumpkin
  • Water

Instructions:

  1. Carefully cut to remove the stem from the pumpkin.
  2. Cut the pumpkin in half. Scoop out the seeds and stringy bits.
  3. Place 1 cup of water in the Instant Pot and set the trivet inside. Place both halves of the pumpkin on the trivet.
  4. Pressure cook for 13 minutes. Let naturally release.
  5. Make sure that the pressure is released and remove the lid. Turn off the Instant Pot. Carefully remove the pumpkin and place on a cookie sheet.
  6. Use tongs to remove the skin and discard.
  7. Place pumpkin puree in a blender or food processor. Blend and add water as needed. I used about 1/4 cup for this pumpkin.

Notes:

Store in the fridge up to one week or freeze up to 3 months.

Calories

80.80

Fat (grams)

3.24

Sat. Fat (grams)

0.66

Carbs (grams)

11.58

Fiber (grams)

0.60

Net carbs

10.98

Sugar (grams)

6.28

Protein (grams)

1.30

Sodium (milligrams)

81.84

Cholesterol (grams)

8.64
Created using The Recipes Generator
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Cari Dunn
Cari Dunn

Cari lives on a small farm in Ohio with her husband, three kids, two dogs, two cats, five goats, and several chickens. She loves Gilmore Girls, glitter, coffee, and her kids. But not in that order.

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