How to Cook a Pumpkin for Pie
Equipment
- 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.
Nutrition
Serving: 1cup
Servings: 3 cups
