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5 from 1 vote

Pressure Cooker Sugar Pie Pumpkin Puree

Pressure Cooker Sugar Pie Pumpkin Puree is healthier and tastes a million times better than the canned stuff and is so simple to make.
Prep Time1 min
Cook Time8 mins
Total Time9 mins
Course: Condiment, Ingredient
Cuisine: All types, American
Servings: 24 ounces
Author: Jill Selkowitz

Equipment

Ingredients

Instructions

  • Wash Pie Pumpkin.  Cut down stem, if needed.
  • Add water to your Pressure Cooker cooking pot and place a trivet on top.  Place your Pie Pumpkin on trivet.
  • Lock on lid and close Pressure Valve.  Cook on High Pressure for 8 minutes.  When Beep sounds, allow a full Natural Pressure Release.
  • Remove Pumpkin, cut in half and scoop out the seeds and set aside to toast.
  • Scoop out the flesh and place in Food Processor or Blender and process until smooth.

Notes

One 3 pound Pie Pumpkin yields 24 ounces of Pure Pumpkin Puree.
If cooking halved or quartered Pie Pumpkins, cook for 5 minutes, with a Natural Pressure Release.

Nutrition

Sodium: 1mg