Homemade Pumpkin Puree: Instant Pot & Slow Cooker
Easy Pumpkin Puree: Instant Pot & Slow Cooker - Making your own pumpkin puree is not only simple but also a fantastic way to save money while ensuring you know exactly what's in your food!
Ingredients
- 4 lbs sugar pumpkins or pie pumpkins
- 1 cup water for the Instant Pot version
Instructions
For the Instant Pot
- Wash and dry the pumpkin(s) then remove the stem and cut into halves or quarters, depending on how big they need to be to fit into your Instant Pot, and use a large spoon to scrape out the seeds and pulp (you don't have to get every single bit of pulp).
- Pour the water into the bottom of the Instant Pot.
- Place the Instant Pot trivet, or a 6-inch round wire rack, into the bottom of the pot and place the pumpkin pieces on it. Making sure the pumpkin does not touch the top lid.
- Close the lid, make sure the vent is turned to closed, and set it to cook on high pressure for 15 minutes.
- Allow the pot to release the steam naturally for 5 minutes, then release any additional pressure. Check the pumpkins to see if a fork can pierce it, if not repeat the cooking procedure for 5 more mins. Then repeat the pressure release directions.
- Once the pumpkin has cooled enough to handle, scrape the flesh from the skin into a food processor. Puree until the pumpkin is smooth.
- Place into an airtight container, and store in your refrigerator if you plan on using it in the next few days. If not, you can freeze for up to 6 months (I freeze mine in zipper-top bags in 1 cup servings)
For the Slow Cooker
- Wash and dry the pumpkin(s) then remove the stem and cut into halves or quarters, depending on how big they need to be to fit into your slow cooker, and use a large spoon to scrape out the seeds and pulp (you don't have to get every single bit of pulp).
- Place the pieces into your slow cooker. I used a 6-quart cooker and they fit with room to spare.
- Cover and cook on low for 7 to 8 hours, or until the pumpkin is soft enough to pierce with a fork. I went the full 8 hours. Let the pumpkin cool.
- Once the pumpkin is cool enough to handle, place it into a food processor and puree until smooth
- Place into an airtight container, and store in your refrigerator if you plan on using it in the next few days. If not, you can freeze for up to 6 months (I freeze mine in zipper-top bags in 1 cup servings)
Notes
Nutritional info is for 1 cup of pumpkin puree.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Calories: 157kcalCarbohydrates: 39gProtein: 6gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.1gSodium: 10mgPotassium: 2056mgFiber: 3gSugar: 17gVitamin A: 51486IUVitamin C: 54mgCalcium: 129mgIron: 5mg
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