- 1 cup water use only when cooking in the Instant Pot
- small pumpkin
Preheat oven to 350F.
Start by slicing your pumpkin in half and clean out the seeds and gooey stringy stuff. Then place both halves on a baking sheet.
Cook in the oven at 350F for 45 to 60 minutes. When your pumpkins are done, you should be able to stick a fork in them easily. Cooking times may vary depending on the pumpkin variety and size, so just check on them occasionally.
After they are finished cooking, remove the peel. Add the pumpkin flesh to a food processor and blend. You can also put them in a pot and use an immersion blender.
Instant Pot Instructions
Add 1 cup of water to the Instant Pot and place the trivet inside.
Cut off the stem and sit the whole pumpkin on the trivet, put the lid on and switch the valve to the sealing position.
Cook on manual high pressure for 18 minutes. Let it release naturally for 5 minute, then quick release.
Take the pumpkin out of the IP and place it on a cutting board. Cut the pumpkin open, remove the stringy parts, seeds, and peel. Then blend in a food processor or use an immersion blender.
**Let the pumpkin cool completely before adding it to any recipe.
Follow these instructions if your pumpkin is too big to fit in the Instant Pot.
Cut off the stem first and cut your pumpkin into pieces that will fit. Clean them out first before putting them in the Instant Pot. Add one cup of water and place the trivet inside. Place the pumpkin pieces in, flesh side up. Then cook on high pressure for 5-10 minutes, and perform a quick release. Cooking times may vary due to variety or size.
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Weight Watchers Points 0 points per serving on all plans
Serving: 1cup | Calories: 49kcal | Carbohydrates: 12g | Protein: 2g | Fat: 0.2g | Sodium: 2.5mg | Potassium: 564mg | Fiber: 3g | Sugar: 2.5g | Vitamin A: 12231IU | Vitamin C: 11.5mg | Calcium: 36.7mg | Iron: 1.4mg
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently.