How To Make Instant Pot Pumpkin Puree

How To Make Instant Pot Pumpkin Puree | Growing Up Herbal | Learn how to make this real food staple for all your fall pumpkin baking needs.

I’m not sure what is going on with me. I’ve been a bit pumpkin crazy lately.

No, it’s not all the commercials for Starbuck’s Pumpkin Spice Lattes making me want to add pumpkin to everything. (I don’t even have cable so I can’t see them.)

I think it’s the fact that I’ve had 2 pie pumpkins sitting on my kitchen island, tempting me with their deep orange color, for 2 weeks that’s done this to me. And on top of that, our un-named farmer friend (the one we get our raw milk from) gave me 2 big sweet potato pumpkins to use for baking the last time we went to pick up milk.

So, yeah. I have pumpkin on the brain because I see it every time I walk into my kitchen (which is only 12,469 times a day).

After the 9,564th time of seeing them sitting there, just asking me to bake them, I gave in. (My hunger… err, sweet tooth, probably had something to do with it too.) 

2 Fundamental Ingredients For Fall Pumpkin Recipes

You see, when it comes to making delicious fall pumpkin recipes, there are two things you must have if you want them to taste authentic.

  1. real pumpkin puree
  2. pumpkin pie spice

Both of these things are easy to make, and they don’t take a ton of time either.

Making Instant Pot Pumpkin Puree Quickly And Easily

Once I gave into my pumpkin temptation and decided to consume them in large quantities in as many ways as possible, I pulled out my Instant Pot to get things moving along quickly. I normally bake squash and scoop it out of its skin once it’s soft, but I was in a hurry and didn’t have time for that. I mean, I had a lot of stuff to make so I needed to save as much time as possible. 

If this time of the year has you craving delicious homemade pumpkin treats, like it does me, then let me share my recipe for Instant Pot Pumpkin Puree with you, girlfriend! It’s quick to make, results in a creamy puree with a deep orange color, and has that real pumpkin taste.

How To Make Instant Pot Pumpkin Puree | Growing Up Herbal | Learn how to make this real food staple for all your fall pumpkin baking needs.

It’s All About The Skin, Baby

So what gives this pumpkin puree that authentic, real pumpkin flavor?

My blogger friend, Tiffany, from Don’t Waste The Crumbs, says it’s all about the skin. Did you notice in the instructions above that you leave the skin on the pumpkin and puree it in with the pumpkin flesh? Well, that is what gives you that authentic looking and tasting pumpkin puree. Not only does it give your Instant Pot pumpkin puree a stronger pumpkin flavor, but it also gives it that rich orange color too! (Thanks for the tip, Tiffany!)

Making Pumpkin Puree For The Instant Pot-less

Now, if you don’t own an Instant Pot, you can still make authentic tasting pumpkin puree. Yes, it will take you a bit longer, but if you plan for it, it is doable. Plus, most of the time it takes is in the cooking process so you can get other things done in the meantime… like making roasted pumpkin seeds for a yummy, healthy fall snack for the kiddos.

So, if you’re Instant Pot-less and you’re looking for some other ways to make homemade pumpkin puree, you can make it in the oven, on the stovetop, or even in your crockpot, but I’ve found that using my Instant Pot makes it much quicker, and that, my friends, makes my life easier.

And there you go, mama! If you, like me, are inspired to bake some delicious pumpkin recipes this fall, don’t forget this pumpkin recipe staple. It will make your favorite pumpkin recipes pop with flavor! 

Do me a favor, will ya? CLICK RIGHT HERE to pin this post to Pinterest and share it with all your friends! I’ll share my pumpkin spice cupcakes with you if you do!
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  1. Diana says:

    One question, dp you leave the water in when you puree or drain it out?

  2. Aimee says:

    Want to save space? Dehydrate the puree after it’s made and powder it in a food processor or high quality blender. Reconstitute with one part pumpkin powder and four parts hot water; allow to sit for 20 minutes and then use like regular pumpkin puree!

    • Meagan says:

      Awesome suggestion, Aimee! Do you simply spread the puree out on dehydrator sheets and dry it until it crumbles? I’ve never completely dehydrated a sauce before. The furthest I’ve gotten in that direction is making fruit roll-ups.

  3. Julia says:

    LOVE IT!!!! In the past I’ve spent HOURS peeling raw pumpkin which is a ridiculous amount of work!! And I did notice it didn’t even taste or look like the canned stuff. The last few years I’ve gone back to the canned because the way I was doing it was taking hours. Thanks for saving me hours in the kitchen!!!

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