Pumpkin puree cooked in just six minutes when you make this in an Instant Pot! This quick recipe can be used for all your sweet and savory fall recipes!
PUMPKIN season is in full force guys! Are you starting to see all the delicious recipes you NEED to make?
Get your list going because with this pumpkin puree recipe you can enjoy fresh pumpkin all year long!
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100% Pure Pumpkin Puree
The beauty of making your own pumpkin pulp is that it tastes amazing and it’s 100% natural!
After reading this article, “What’s actually in your pumpkin puree ingredient intelligence” my suspicions were confirmed that all pumpkin is not created equal!
I learned that some brands of canned pumpkin are made with squash!
Squash is from the same family as pumpkin, but pumpkin is pumpkin, right?!
How To Choose A Baking Pumpkin
When you pick your pumpkin make sure you pick a baking pumpkin.
The softened puree to be used in recipes are from the baby or sugar pumpkins.
The big jack-o-lantern type pumpkin that we carve into are not recommended for using in recipes.
In fact, baking pumpkins are very dense and difficult to cut into.
As well as picking the right type of pumpkin make sure that the the pumpkin doesn’t show any signs of mold.
Also make sure the skin is firm and there are not soft spots on the pumpkin.
That little guy that I picked up gave me 4 cups of fresh pulp. You can make quite a few recipes with all that goodness!
How to make pressure cooker pumpkin pulp
First, be sure to wash the pumpkin to get rid of any dirt that might be stuck to the skin.
Then cut off the stem and cut the pumpkin in half to remove the seeds and guts.
See all those big gorgeous seeds? Don’t throw them away! Give this easy Roasted Cajun Pumpkin Seeds recipe a try for a quick healthy snack!
Then, place the metal stand in the pressure cooker and add 1 1/2 cups of water to the bottom.
Place the pumpkin halves in the pot, cover and use the Manuel mode on high pressure for 6 minutes.
Once the steam builds up and it completes cooking release the pressure valve. Let it sit for a few minutes before removing the lid.
At this point gently remove the skin and cut the pumpkin in chunks or place all the pulp in a bowl and whip it with a hand mixer.
Use right away, refrigerate, or freeze in 1/4 cup portions for future uses.
Recipes Using Pumpkin Puree
Your also might consider making the following recipes;
- Pumpkin pancakes with pecan maple syrup recipe uses 1 cup of pumpkin.
- Pumpkin Cake Roll uses just 2/3 cups of pumpkin puree.
- Pumpkin pie spice smoothie three variations you’ll need 1/4 cup of pumpkin puree.
- Pumpkin spice coffee creamer – 1/4 cup of real pumpkin flavor.
- Keto Pumpkin Custard – made in an Instant Pot for a quick and tasty dessert.
- Pumpkin spice butter – 3 tablespoons of pumpkin puree transforms this butter into a decadent spread.
- Chicken enchiladas with pumpkin sauce – you’ll use 1 3/4 cup of pumpkin puree in this recipe.
- Vegan pumpkin soup – made with 1 1/2 cups of pumpkin puree.
- Pumpkin Chili – made with beef and 1 cup of pumpkin puree.
- Pumpkin yeast bread – made with 1 1/2 cups of pumpkin puree.
- Pumpkin curry soup – 15 ounce can of pumpkin puree. Use fresh puree instead!
Pumpkin Puree | Pressure Cooker Six Minute Method
- 1 pumpkin
- 1 1/2 cups water
- Clean pumpkin removing any dirt stuck on the skin.
- Cut stem off, then cut pumpkin in half. Remove seeds and guts.
- Place metal stand in pressure cooker and add 1 1/2 cups of water. Place pumpkin in pot and cover with lid.
- Use MANUEL mode, high pressure for 6 minutes. Once complete vent pressure and let sit for a couple of minutes.
- Remove pumpkin from pot and gently remove skin. Cut in chunks or whip pumpkin to a puree consistency. Refrigerate and use within a week or freeze up to a month.
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.