Instant Pot Pumpkin Puree

Having an Instant Pot makes cooking pumpkin a breeze so it can be pureed then used in pies, breads, soups, waffles, and whatever else you have planned for it. Let’s dive in to learn how to make Instant Pot pumpkin puree.

This past week at the store, the girls and I saw that some PNW grown sugar pumpkins are now being stocked. Ever since learning how easy it is to make my own pumpkin puree, I have. Not only is it fresher, but you can also avoid those plastic lined metal cans so it’s healthier for your family.

A Note About Which Pumpkins You Puree

I used a sugar pumpkin so was able to fit the entire thing into my Instant Pot. These are the smaller pumpkins you’ll see around fall. Once pureed, it yielded me a solid 2 cups to use. Since I plan to make sourdough pumpkin bread and have already made sourdough pumpkin waffles, I don’t expect it to last long so I won’t freeze it. But Instant Pot pumpkin puree would be good for freezing until Thanksgiving for pumpkin pie too!

If you’re using a carving pumpkin, I’d say you could probably do half of it at a time. I will update this post after Halloween when I use our own carving pumpkins to make pumpkin puree.

I do recommend using sugar pumpkins or pie pumpkins when possible. They tend to have a sweeter flavor and better texture for baking than your typical carving pumpkin.

Preparing Your Pumpkin

Wash the outside of your pumpkin with warm, soapy water. Then, cut it in half and take off the stem (if you can get it). I scoop out the membranes and seeds then wash the seeds to roast them later. If you use a sugar pumpkin you won’t get a ton of seeds, but it’s also not as messy to clean out as a carving pumpkin is.

Roasting pumpkin seeds makes a healthy snack that my kids LOVE. After I roast pumpkin seeds they’re always gone in a flash.

How to Make Instant Pot Pumpkin Puree

Place the cooked pumpkin in a blender and puree until smooth.
Make sure that your pumpkin is cool before blending! If you blend hot items, then you risk exploding your blender. Plus, when you place hot things in plastic, you risk chemicals getting into the food.

1. Wash pumpkin with warm, soapy water.
2. Cut pumpkin in half, remove stem, and clear out membranes and seeds.
3. Place 1 cup of water in the Instant Pot.
4. Put the trivet in the Instant Pot then place pumpkin on top.
5. Pressure cook on high for 17 minutes.
6. Manually release pressure and allow pumpkin to cool.
7. Peel the skin off. It should be super easy!

That’s it! You can use your pumpkin puree right away, refrigerate it for later, or freeze it to use in your favorite fall recipes (like this delicious sourdough pumpkin bread!)

Can You Freeze Pumpkin Puree?

Yes! Homemade pumpkin puree freezes really well, making it easy to prepare pumpkin ahead of time for Thanksgiving or whenever you want to make your favorite pumpkin recipes.

I love the idea of making pumpkin puree in the fall and having it ready to go for sourdough pumpkin bread, waffles, soups, and pumpkin pie without needing to buy a can at the store.

How to Freeze Pumpkin Puree

Freezing pumpkin puree is simple, and you don’t need any special equipment.

1. Allow the puree to cool. Don’t leave it sitting out at room temperature for more than two hours.
2. Measure into portions. I recommend freezing it in 1 or 2 cup portions, depending on what your favorite recipes call for. Two cups is about the same amount as a standard 15-ounce can of pumpkin.
3. Transfer to freezer-safe containers. You can use freezer-safe glass containers, silicone freezer trays, or freezer bags.
4. Leave a little room at the top. Pumpkin puree expands as it freezes, so leave some headspace in your container.
5. Label and freeze. Write the date and amount on your container so you know what you have ready to use.

For the best quality, try to use frozen pumpkin puree within 6 months.

When you’re ready to use it, thaw it in the refrigerator. Homemade pumpkin puree can have a little more water than canned pumpkin, so you may need to drain off some liquid after thawing, especially if you’re making pumpkin pie or another baked good where the texture matters.

How Long Does Fresh Pumpkin Puree Last in the Fridge?

Fresh homemade pumpkin puree will last about 3 to 4 days in the refrigerator when stored in a clean, airtight container at 40°F or below.

If you know you won’t use it within that time, I recommend freezing it instead. This is especially helpful if you’re making a large batch of pumpkin puree or want to get ahead on Thanksgiving baking.

I love having homemade ingredients ready to use, but I also don’t want food going to waste. Freezing pumpkin puree in smaller portions makes it easy to pull out just what you need.

What Is the Difference Between Pumpkin Puree, Canned Pumpkin, and Pumpkin Pie Filling?

These can look similar at the store, but there is a difference!

Homemade pumpkin puree: This is cooked pumpkin that has been blended until smooth. When you make it at home, you know exactly what’s in it: pumpkin! You can use it in breads, waffles, soups, pies, and all kinds of fall recipes.

Canned pumpkin: Canned pumpkin puree is also cooked, pureed pumpkin or a similar winter squash. It is convenient because it’s already prepared and ready to use. Check the label to make sure you’re buying plain pumpkin and not pumpkin pie filling.

Pumpkin pie filling: This is different from plain pumpkin puree because it already has sweeteners and spices added. It’s made specifically for pumpkin pie, so it isn’t the best choice when a recipe calls for plain pumpkin puree.

I prefer making my own pumpkin puree when I can because it’s simple, fresh, and lets me avoid buying canned pumpkin. But canned pumpkin is definitely convenient when you’re short on time!

Can You Use Homemade Pumpkin Puree Instead of Canned Pumpkin?

Absolutely! Homemade pumpkin puree can be used in most recipes that call for plain canned pumpkin, including pumpkin bread, waffles, muffins, soups, and pies.

The main thing to remember is that homemade pumpkin puree can be a little more watery than canned pumpkin. If yours seems thin, let some of the liquid drain off before adding it to your recipe. This is especially helpful when baking so your bread or muffins don’t turn out too wet.

And if you have extra pumpkin puree after making a recipe, don’t throw it away! Freeze it in measured portions so it’s ready for your next batch of pumpkin bread or waffles.

Thanks for stoppin’ by!

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