Prep Time:
10 mins
Cook Time:
25 mins
Additional Time:
10 mins
Total Time:
45 mins
Servings:
4
Yield:
3 cups
Ingredients
Directions
Pour water into the inner lining of a multi-functional pressure cooker (such as Instant Pot). Set trivet inside.
Cut around the pumpkin stem to make a hole large enough to fit your hand into the pumpkin. Remove stem, then remove seeds and stringy pieces from inside pumpkin. Place pumpkin with the cut-side down on the trivet. If pumpkin is too large to fit in the pot, cut in half and arrange both halves to fit.
Close and lock the lid; set valve to sealing. Select manual mode according to manufacturer's instructions and set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove pumpkin from the pot and set on a rack until cook enough to handle, about 5 minutes.
Scrape pumpkin flesh from the skin and place into a food processor or blender. Blend until smooth.
Cook’s Note
Use a 3- to 4-pound pie pumpkin or sugar pumpkin for this recipe. Sugar pumpkins have more flesh and are much creamier with a less stringy texture than carving pumpkins.
Store pumpkin puree in the refrigerator for up to 1 week, or freeze for future use.
Nutrition Facts (per serving)
88
Calories
0g
Fat
22g
Carbs
3g
Protein
