I’m not sure what is going on with me. I’ve been a bit pumpkin crazy lately.
No, it’s not all the commercials for Starbuck’s Pumpkin Spice Lattes making me want to add pumpkin to everything. (I don’t even have cable so I can’t see them.)
I think it’s the fact that I’ve had 2 pie pumpkins sitting on my kitchen island, tempting me with their deep orange color, for 2 weeks that’s done this to me. And on top of that, our un-named farmer friend (the one we get our raw milk from) gave me 2 big sweet potato pumpkins to use for baking the last time we went to pick up milk.
So, yeah. I have pumpkin on the brain because I see it every time I walk into my kitchen (which is only 12,469 times a day).
After the 9,564th time of seeing them sitting there, just asking me to bake them, I gave in. (My hunger… err, sweet tooth, probably had something to do with it too.)
2 Fundamental Ingredients For Fall Pumpkin Recipes
You see, when it comes to making delicious fall pumpkin recipes, there are two things you must have if you want them to taste authentic.
- real pumpkin puree
- pumpkin pie spice
Both of these things are easy to make, and they don’t take a ton of time either.
Making Instant Pot Pumpkin Puree Quickly And Easily
Once I gave into my pumpkin temptation and decided to consume them in large quantities in as many ways as possible, I pulled out my Instant Pot to get things moving along quickly. I normally bake squash and scoop it out of its skin once it’s soft, but I was in a hurry and didn’t have time for that. I mean, I had a lot of stuff to make so I needed to save as much time as possible.
If this time of the year has you craving delicious homemade pumpkin treats, like it does me, then let me share my recipe for Instant Pot Pumpkin Puree with you, girlfriend! It’s quick to make, results in a creamy puree with a deep orange color, and has that real pumpkin taste.
It’s All About The Skin, Baby
So what gives this pumpkin puree that authentic, real pumpkin flavor?
My blogger friend, Tiffany, from Don’t Waste The Crumbs, says it’s all about the skin. Did you notice in the instructions above that you leave the skin on the pumpkin and puree it in with the pumpkin flesh? Well, that is what gives you that authentic looking and tasting pumpkin puree. Not only does it give your Instant Pot pumpkin puree a stronger pumpkin flavor, but it also gives it that rich orange color too! (Thanks for the tip, Tiffany!)
Making Pumpkin Puree For The Instant Pot-less
Now, if you don’t own an Instant Pot, you can still make authentic tasting pumpkin puree. Yes, it will take you a bit longer, but if you plan for it, it is doable. Plus, most of the time it takes is in the cooking process so you can get other things done in the meantime… like making roasted pumpkin seeds for a yummy, healthy fall snack for the kiddos.
So, if you’re Instant Pot-less and you’re looking for some other ways to make homemade pumpkin puree, you can make it in the oven, on the stovetop, or even in your crockpot, but I’ve found that using my Instant Pot makes it much quicker, and that, my friends, makes my life easier.
And there you go, mama! If you, like me, are inspired to bake some delicious pumpkin recipes this fall, don’t forget this pumpkin recipe staple. It will make your favorite pumpkin recipes pop with flavor!
Do me a favor, will ya? CLICK RIGHT HERE to pin this post to Pinterest and share it with all your friends! I’ll share my pumpkin spice cupcakes with you if you do!
- 1 pie pumpking
- Cut pumpkin in half. Scoop out seeds and set aside. Cut each pumpkin half in quarters (4 pieces).
- Insert Instant Pot trivet, and add 1-inch of water to the pot. Add pumpkin pieces, put lid on, press "manual" button, and set for 30 minutes.
- When time is up, release pressure, and remove lid. Puree pumpkin (including skin and water) using an immersion blender.
- Once smooth, store in the refrigerator or freezer for future use.