While canned pumpkin purée can easily be found in various supermarkets during the fall season, you’ll get more delicious results in your baked goods by using homemade pumpkin purée.
Whether you’re making pumpkin muffins or pumpkin pie, most pumpkin recipes require the use of pumpkin purée. Not to be confused with pumpkin pie filling, the purée is simply just pumpkin flesh blended into purée form.
Traditionally, pumpkin purée has been made in the oven, cooked at a low temperature for an extended period of time. Thanks to the Instant Pot®, however, you can now make pumpkin purée in just about 20 minutes with no fuss at all.
To make pumpkin purée in the Instant Pot®, you’ll need to use a pie pumpkin, which is smaller than the kind of pumpkin you might put outside your door for fall decorations. This type of pumpkin is typically under 3 pounds and will fit inside your pot.
To the pot, you’ll add just a bit of water to cook the pumpkin in, then set the pressure cooker to 13 minutes. The pumpkin will cook until it’s incredibly tender and pretty much falling apart.
At that point, it becomes very easy to remove the skin, stem, core, and seeds from the pumpkin with a gentle tug from your knife. The pumpkin flesh is then transferred to a food processor and blended with a little water to create a 100% natural pumpkin purée.
You can use the puréed pumpkin immediately in many fall pumpkin recipes, or you can store it in an airtight container in the freezer for up to six months.