How to Cook a Pumpkin for Pie - Rise and Bake with Julie

Prep:10

Cook:8

Yield: cups

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.
Before discarding the skins, lightly scrape the inner surface of each cooked piece with a spoon. That thin, bright-orange layer is pure gold—it instantly gives you deeper color and a noticeably thicker, more flavorful purée. Takes 10 seconds and makes a huge difference!
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.

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.
Scrape for better purée: After removing the skin, gently scrape the inside of each cooked chunk. This captures the most vibrant, flavorful layer and results in richer color + thicker texture with zero extra effort.

Servings: cups

Calories: 83kcal