Learn the easiest way to make Pumpkin Puree from scratch using the Instant Pot! Use homemade pumpkin puree in all your favorite fall recipes!
Making pumpkin puree at home can save money, time, and it’s SO easy! Stock up when pumpkins are on sale, and use an Instant Pot to make the easiest homemade pumpkin puree EVER! With only ONE ingredient, it’s simple and you know EXACTLY what is in homemade pumpkin puree. Use it for all your favorite fall recipes such as Pumpkin Coconut Curry Soup, Pumpkin Cream Cheese Muffins, or One Pot Pumpkin Pasta.
Using the Instant Pot to make homemade pumpkin puree cuts the cooking time drastically and makes it so easy. Don’t have an Instant Pot? You need to buy one now!! They are life changing because they save so much time and effort!!! I recommend the 6 quart Instant Pot if you have 2-4 people in your family, but if you have more than 4 people, I recommend the 8 quart Instant Pot. If you haven’t tried my popular Instant Pot Buffalo Chicken Lettuce Wraps or Instant Pot Peanut Butter Cheesecake (yes, cheesecake), then you HAVE to check those out!
For this homemade Pumpkin Puree, you can use a 6 quart Instant Pot if you use a small pumpkin, or an 8qt for a larger pumpkin. I used the 8 quart Instant Pot because I wanted more puree, so I used a bigger pumpkin.
How to make Instant Pot Pumpkin Puree:
**Scroll all the way down for full printable recipe directions**
- Pick a pumpkin that is on the smaller side. A sugar or pie pumpkin is going to be your best bet, but you could also use a carving pumpkin that isn’t too big.
- Cut the top stem off your pumpkin and scoop out the inside seeds and strings. Keep the seeds if you want to make pumpkin seeds, otherwise toss everything.
- Place water into the instant pot, then add the pumpkin. Close the lid, seal the pressure valve, then set for 13 minutes.
- If the pumpkin does not fit in the Instant Pot, you can cut it up and put it into the pot in chunks instead of whole. Cook for 6 minutes in this case.
- Once the time is up, release the pressure then carefully remove the lid. Using a spatula or oven mitts, carefully remove the pumpkin **it will be hot**.
- Brush the pumpkin skin off the flesh and discard. Place the pumpkin flesh into a food processor, blender (I love my Blendtec), or back into the instant pot and use a hand blender. Blend to puree.
How to store Homemade Pumpkin Puree? Can I freeze Pumpkin Puree?
- The best way to store pumpkin puree in the fridge is in a sealed or covered container. It will stay fresh in the fridge for 5-7 days.
- Yes, you can freeze pumpkin puree!
- I use freezer bags and freeze in 1-2 cup portions. Squeeze out all of the air, then seal, and lay flat in the freezer.
- Be sure to label the date and amount of pumpkin in each bag. Frozen pumpkin puree should keep up to a year in the freezer.
- Great idea to stock up at the end of pumpkin season so you have pumpkin puree throughout the year!
Recipes for Homemade Pumpkin Puree:
- One Pot Pumpkin Pasta
- Skinny Pumpkin Cheesecake Muffins
- Pumpkin Cheesecake Bars
- Slow Cooker Pumpkin Bread Pudding
- Instant Pot Pumpkin Steel Cut Oats
- 5 Minute 5 Ingredient Pumpkin Fudge
More of my FAVORITE Instant Pot Recipes:
- Instant Pot Roasted Garlic Hummus has only a handful of ingredients and is so delicious! Save money and know exactly what’s in your food with this recipe!
- Instant Pot Bang Bang Chicken comes together in minutes and is so delicious! The classic spicy sauce is perfect on shredded chicken which can be used in rice bowls, salads, wraps, or however you want!
- Instant Pot Salsa Rice is the perfect meal or side dish to your favorite Mexican inspired dinner! Filled with fresh vegetables and only 4 minutes in the Instant Pot and this rice is ready to eat!
- Instant Pot Peanut Butter Cheesecake is a stunning dessert that comes together in no time! Not only is it amazingly easy, but it’s the best cheesecake EVER!
- Instant Pot Mac and Cheese takes hardly any time to cook, is majorly creamy and delicious, and will become your go-to mac and cheese recipe!
- Instant Pot Corn on the Cob is ready to eat in just minutes and is super flavorful! No need to peel the husk; corn on the cob can be cooked directly in the husk and then removed without a mess!
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How to make Pumpkin Puree in the Instant PotPrep Time5 minsCook Time13 minsTotal Time18 mins
Learn the easiest way to make Pumpkin Puree from scratch using the Instant Pot! Use homemade pumpkin puree in all your favorite fall recipes!Course: Side DishCuisine: AmericanKeyword: pumpkin pureeServings: 4 cupsCalories: 30 kcalIngredients
- 1 small-medium pumpkin (needs to fit in the pot)
- 1 cup water
Starting with a clean pumpkin, cut a circle around the stem and remove. Using a spoon, scrape out seeds and stringy flesh from inside the pumpkin and discard.
Add 1 cup of water to instant pot. Place pumpkin into instant pot (you can use the rack or not, it doesn't matter). Close lid and seal pressure valve. Set on manual/high pressure for 13 minutes.
When the time is up, manually release the pressure (flip the valve), then carefully remove the top. Carefully remove the pumpkin, it will be hot.
Scrape the pumpkin flesh away from the skin (will be super easy, but hot), and place into a blender or food processor, or back into the instant pot and use a hand blender. Blend until completely pureed.
Use in desired recipe or store in an airtight container for up to a week. Alternatively, see above directions to freeze.
Nutritional information per 1 cup serving: 30 calories, 0g fat, 8g carbohydrates, 1g fiber, 3g sugar, 1g protein.