How to Cook Pumpkin for Pie in the Instant Pot
Let’s be real—nothing beats the flavor of homemade pumpkin purée in your fall pies, lattes, and cozy desserts. And guess what? You don’t need to wrestle with a hot oven or spend hours babysitting a stovetop pot. My Instant Pot method turns a humble pie pumpkin into the silkiest, most delicious purée you’ve ever tasted—in under 15 minutes hands-on.
Today I’m walking you through exactly how to cook pumpkin for pie using your pressure cooker. This foolproof technique yields 3-4 cups of fresh purée (enough for two 9-inch pies and other pumpkin treats). Plus, I’ve included step-by-step photos, storage tips, and my favorite ways to use every last spoonful.
Why You’ll Love This Method
- Fresher than canned: No metallic taste—just pure, sweet pumpkin flavor.
- Hands-off: 6 minutes at high pressure does the work.
- Zero oven heat: Perfect for warm fall days when you don’t want to fire up the kitchen.
- Freezer-friendly: Stock up now for Thanksgiving pies in a flash.
Yield Guide
| Pumpkin Size | Purée Yield |
|---|---|
| 2.5 lbs | ~3 cups |
| 3.5 lbs | ~4 cups |
Note: Most 9-inch pumpkin pies need 1¾ cups purée.
Storage Tips
- Fridge: Up to 5 days in an airtight container.
- Freezer: Portion into 2-cup freezer bags, flatten, and freeze for 12 months. Label with date + “Pie Pumpkin Purée”. Thaw overnight in fridge.
Delicious Ways to Use Your Purée
Pumpkin Cheesecake Bars
Pumpkin Bars with Cream Cheese Frosting
Pumpkin Snickerdoodles
Pumpkin Spice Bread
Pumpkin Banana Bread
Pumpkin Chocolate Chip Bread
Fluffy Pumpkin Pancakes
Troubleshooting
- Pumpkin not soft? Add 1-2 more minutes at high pressure.
- Too watery? Drain excess liquid before blending or simmer on Sauté mode to thicken.
- No immersion blender? Mash with a potato masher for rustic texture (great in breads!).
Final Thoughts
There you have it—how to cook pumpkin for pie with zero fuss and maximum flavor. Your fall baking just leveled up! Have you tried fresh pumpkin purée before? Drop a comment with your favorite recipe using it—I’d love to hear!
Happy baking!
How to Cook a Pumpkin for Pie
Print Recipe
EQUIPMENT (affiliate links)
- Instant Pot 6 or 8 quart
- trivet included with instant pot
- sharp chef’s knife
- cutting board
- large spoon or ice cream scoop
- immersion blender or food processor
- fine mesh sieve optional
Ingredients
- 1 pie pumpkin (sugar or cinderella) 2½–3½ lbs
- 1 cup water
Instructions
- Rinse the pumpkin and pat dry. Slice off the stem end. Stand upright and cut in half from top to bottom.1 pie pumpkin (sugar or cinderella)
- Scoop out seeds and strings with a spoon (the strings more easily come off once the pumpkin is cooked). Save seeds for roasting if desired.
- Cut each half in half again for easier fitting.
- Pour 1 cup water into the Instant Pot. Insert the trivet.1 cup water
- Arrange pumpkin pieces skin-side down on the trivet.
- Secure lid, set valve to SEALING. Cook on HIGH pressure for 6 minutes.
- Natural release for 10 minutes, then quick release remaining pressure.
- Let cool 5 minutes. Peel off skins—they should slide off easily.
- Transfer flesh to a bowl. Blend with immersion blender or food processor until smooth.
- (Optional) Press through a fine-mesh sieve for ultra-smooth texture.
Notes
- Pumpkin Varieties: Only use pie pumpkins (small, sweet) or buttercup squash, not jack-o’-lantern varieties.
- Don’t Peel: No need to peel before cooking—skins remove effortlessly after pressure cooking.
- Thicker puree: Drain excess liquid or simmer on Sauté mode.
- Pumpkin Amount for Pie: 1 standard 9-inch pumpkin pie uses 1¾ cups purée.
As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. Thank you for your support!
