You can make fresh Instant Pot Pumpkin Puree in about 30 minutes. This simple method yields flavorful pumpkin puree you can use in pies, breads, soups, sauces, and more — once you try homemade, you may never buy canned pumpkin again.
Why I Love This Recipe
Making pumpkin puree in the Instant Pot is fast, hands-off, and consistently tender. Fresh puree brightens baked goods like pumpkin bread and muffins, adds depth to savory dishes like pumpkin curry, and lets you control texture and flavor. It’s an easy way to use garden pumpkins or seasonal pie pumpkins for better-tasting results than many canned options.
What is Pumpkin Puree?
Pumpkin puree is simply cooked pumpkin that’s been mashed or blended until smooth. Unlike pumpkin pie filling, puree contains no added sugar or spices. Many canned “pumpkin” products are actually a mix of winter squashes, so if you prefer true pumpkin flavor, homemade puree ensures you know exactly what’s in it. You can substitute homemade puree cup-for-cup in any recipe that calls for canned pumpkin.
Difference Between Pumpkin Puree and Pumpkin Pie Filling
Pumpkin puree and canned pumpkin are plain cooked pumpkin packed without extras. Pumpkin pie filling is a ready-to-use mixture that already includes sweeteners and spices such as cinnamon, ginger, and nutmeg. Making your own puree lets you season and sweeten to taste when you make pies or desserts.
How to Make Pumpkin Puree in the Instant Pot
Wash the pumpkin and remove the stem. Pour 1 cup of water into the Instant Pot and set a metal trivet inside. Place the whole pumpkin on the trivet so it does not touch the pot bottom.
Cook on High pressure for 12 minutes, then let the pressure naturally release for 12 minutes. Carefully finish releasing any remaining pressure and allow the pumpkin to cool enough to handle.
Remove the pumpkin, slice or peel away the skin (it will come off easily after cooking). Cut the pumpkin in half, scoop out seeds and stringy pulp, then cut the flesh into pieces and blend until smooth.
Recipe FAQs
Choose sugar or pie pumpkins — they’re smaller, sweeter, and less fibrous than large carving pumpkins. Carving pumpkins often have thin walls and a grainy texture and aren’t ideal for eating.
Pumpkin is nutrient-dense, offering potassium, beta-carotene (a vitamin A precursor), fiber, and several vitamins and minerals. Homemade puree retains these nutrients without added sugars or preservatives.
Cut the pumpkin into large pieces before cooking. You can remove seeds and stringy pulp before or after cooking; if you cut it first, arrange pieces on the trivet over the water and pressure-cook as directed.
Yes. Roast halved, seeded pumpkins at 400°F (200°C) for 30–45 minutes until tender. Cool, remove skin, and puree the flesh.
Yes. Cool completely and transfer to freezer-safe containers or bags. Freeze for up to 6 months; thaw in the fridge before using.
Expert Tips
- Choose the right pumpkin: Use small sugar or pie pumpkins for the best texture and flavor.
- Make it fit: If a whole pumpkin barely fits, try reversing the trivet or cook cut pieces.
- Cut if needed: Large pumpkins can be cut into quarters or wedges and cooked the same way.
- Choose your tool: An immersion blender, food processor, or regular blender will all make smooth puree; a potato masher yields a chunkier result.
- Storage: Refrigerate puree in a sealed container for up to 7 days or freeze for up to 6 months.
Don’t Throw Out the Seeds
Save and roast pumpkin seeds for a crunchy snack. Rinse thoroughly to remove pulp, dry, toss with a little oil and seasoning, and bake at 300°F (150°C) for 20–30 minutes, stirring occasionally, until golden and crisp.
What to Make with Pumpkin Puree
Homemade pumpkin puree is versatile. Use it for:
- Pumpkin bread and muffins
- Pumpkin soup or curry
- Pumpkin pie and custards
- Sauces, smoothies, and pancake batter
- Homemade pumpkin liqueur and desserts
If you make this Instant Pot Pumpkin Puree, save a photo to your social media and tag the account where you follow recipes or leave a comment on your favorite way to use the puree.
Instant Pot Pumpkin Puree Recipe
Make your own pumpkin puree in the Instant Pot — fast, easy, and delicious.
Equipment
- Instant Pot or electric pressure cooker
- Metal trivet
- Blender, food processor, or immersion blender
Ingredients
- 1 (about 2-pound) sugar pumpkin
- 1 cup water
Instructions
- Clean the pumpkin and remove the stem. Place a metal trivet in the Instant Pot and set the pumpkin on top. Pour in 1 cup of water.
- Close the lid and set the vent to sealing. Cook on Pressure Cook (High) for 12 minutes. After cooking, let the pressure naturally release for 12 minutes, then carefully release any remaining pressure.
- Allow the pumpkin to cool until you can safely handle it. Remove the pumpkin from the pot and peel off the skin; it should come off easily.
- Cut the pumpkin, scoop out seeds and stringy pulp (reserve seeds for roasting if desired), and chop the flesh into pieces.
- Place the cooked pumpkin pieces in a blender, food processor, or use an immersion blender in the pot. Puree until smooth.
- Transfer puree to a sealed container. Refrigerate up to 7 days or freeze up to 6 months.
Notes
- Use small sugar or pie pumpkins for the best flavor and texture.
- If a whole pumpkin barely fits, flip the trivet or cook cut pieces.
- For ultra-smooth puree, use a high-speed blender or food processor. For rustic texture, mash by hand.
- Always follow Instant Pot safety guidelines provided in your appliance manual.
Nutrition (per 1 cup)
Calories: 106 kcal | Carbohydrates: 26.5 g | Protein: 4.1 g | Fat: 0.4 g | Fiber: 2 g | Sugar: 5.6 g | Potassium: 1388 mg
Nutrition estimates are approximate. Verify using your own tools if needed.
