Instant Pot Pumpkin Puree

There is nothing I love more at Thanksgiving than pumpkin pie (really, all things pumpkin all season long). It’s kind of my thing. Every year for Thanksgiving, regardless of which side of the family we’re going to, it’s my job to bring the pumpkin pie. I’ll be straight with y’all, I use the recipe on the back of the Libby’s canned pumpkin with Pillsbury refrigerated pie crust. Some day I will find the perfect pie crust recipe that plays nicely when making decorative pie crusts. For now, however, it’s the store-bought stuff for the win.

The pumpkin I use, on the other hand, is a different story. Two or three years ago, I discovered the beauty of making homemade pumpkin puree utilizing my Instant Pot and the amazing pies that resulted… I will never, ever go back to using canned pumpkin ever again. Ever. Personally, I just find that they taste so much better using the fresh stuff, plus I know there are no added preservatives in my pumpkin this way.

Here’s what you need

  1. An Instant Pot or some other pressure cooker (Please note, these instructions are specific for cooking in an Instant Pot. I have never used any other type of pressure cooker so I cannot speak to timing using another pressure cooker.)
  2. Pie or Sugar Pumpkins
  3. Water
  4. Blender or immersion blender
  5. Mason jars (or anything else for storage)


  1. Add 1 cup of water to your Instant Pot
  2. Place pie pumpkin on metal rack (included with Instant Pot) or silicone sling lifter inside Instant Pot. If your pumpkin doesn’t quite fit in your Instant Pot when you put the lid on, you can pop the stem off, or even cut it into chunks if necessary.
  3. Set Instant Pot to Pressure Cook on High for 12-13 minutes (depending on size). Make sure the steam valve on your lid is closed, otherwise the pressure will never build inside the pot and it will not work properly.
  4. Once cook time has completed, allow the pressure cooker to naturally release the steam for at least 10 minutes. After 10 minutes, you can manually release the remaining pressure and remove the lid.
  5. CAREFULLY remove the pumpkin from the Instant Pot and place on a cutting board or some other surface to cool. The pumpkin will be extremely hot when you first take it out so I highly recommend allowing it to cool before proceeding to the next step.
  6. Once cooled, you should be able to easily peel the skin off your pumpkin using your fingers.
  7. Cut the pumpkin in half and scrape out the innards.
  8. Scoop the pumpkin into either a mixing bowl or blender and puree. I like using an immersion blender so I can control exactly how pureed my pumpkin gets.
  9. Scoop pureed pumpkin into jars and refrigerate or freeze if you do not intend on using it right away.

Fresh pumpkin puree will last anywhere from 6-12 months when frozen. Use your fresh pumpkin for all of your favorite pumpkin recipes and I promise you will not be disappointed!


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