I love that this pumpkin puree only takes about 6 minutes in my Instant Pot Duo!
I no longer have to worry about whether pumpkin is in season to enjoy fresh pumpkin puree. This recipe yields about 2 cups of puree, perfect for freezing and using throughout the year.
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We use a lot of pumpkin puree, so being able to make it quickly in my Instant Pot Duo60 or Instant Pot Duo Mini is a lifesaver. You can also make this in an 8-quart Instant Pot or a similar electric pressure cooker.
This post was delayed while I recovered from a wrist injury last year. Thank you for your patience and support during my recovery.
What Type of Pumpkin Should I Use?
There are many pumpkin varieties. I prefer pie pumpkins, also called sugar pumpkins, for puree. They tend to be firmer and sweeter than the large carving pumpkins used for Halloween, yielding a richer, more flavorful puree.
How Much Pumpkin Do I Need?
If you use a 3-quart Instant Pot, one pie pumpkin is sufficient.
In a 6-quart Instant Pot you can fit about two pie pumpkins on the trivet.
An 8-quart Instant Pot may hold three or four pie pumpkins if you arrange the wedges carefully.
Pick up a few pie pumpkins and make a batch of puree to keep on hand all year.
Pumpkin Recipes & Trim Healthy Mama
Many recipes call for pumpkin puree, including some featured in the Trim Healthy Table book. On this site you’ll find several pumpkin recipes that work well with homemade puree.
I have recipes like Creamy Pumpkin Cottage Whip and Pumpkin Crumble that use pumpkin puree.
I list some more recipes below the recipe card.
Do You Have a Favorite Pumpkin Recipe that Uses Pumpkin Puree?
Rick loves pumpkin pie, so that may become a post later this year. I also share my Perfect Pumpkin Pie Spice for baking with pumpkin.
How to Make 6 Minute Pumpkin Puree
- 1 cup water
- About 3 pounds pumpkin (pie or sugar pumpkins)
- Wash the pumpkin thoroughly.
- Cut and remove the seeds and strings.
- Cut the pumpkin into quarters or wedges that will fit in your cooker.
- Place the trivet in the inner pot.
- Pour 1 cup of water into the inner pot.
- Arrange the pumpkin pieces on the trivet.
- Secure and lock the lid, and set the valve to sealing.
- Select Manual/Pressure Cook and set the time to 6 minutes.
- Allow the cooker to come to pressure and complete the cooking cycle.
- When the cook time ends, let the pressure release naturally for 5 minutes, then perform a quick release to release any remaining pressure.
- Carefully remove the pumpkin pieces and scoop the flesh into a mixing bowl or food processor.
- Puree until smooth, adding a little water if needed to reach your desired consistency.
- Portion about 2 cups of pumpkin puree into zip-top freezer bags, flatten, and freeze for up to 6 months.
Some of My Other Favorite Recipes That Use Pumpkin Puree:
Pumpkin Cheese Cake Smoothie
Pumpkin Cheesecake with Spiced Pepitas