10/04/2026
🎃 How to Cook & Freeze Pumpkin Purée in the Instant Pot! 🎃
Pumpkin season is here, and there’s nothing better than using fresh pie pumpkins grown right here on our farm! Making your own pumpkin purée is super easy with the Instant Pot, and it’s perfect for all your fall baking needs. Here’s how to do it:
Ingredients:
Fresh pie pumpkins from our Farm Stand (small to medium size)
Instructions:
Prepare the Pumpkins:
Wash the pumpkins thoroughly.
Slice off the tops and cut the pumpkins in half.
Scoop out the seeds and stringy pulp (you can save the seeds for roasting later!).
Cook in the Instant Pot:
Place the pumpkin halves in the Instant Pot, stacking them if necessary.
Add 1 cup of water to the bottom of the pot.
Seal the Instant Pot lid and set it to “Manual” or “Pressure Cook” on high for 15 minutes.
Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
Make the Purée:
Carefully remove the pumpkin halves from the Instant Pot (they’ll be hot and very soft).
Scoop the cooked pumpkin flesh out of the skins and place it in a blender or food processor.
Blend until smooth, adding a bit of the cooking liquid if needed for a silky consistency.
Freeze the Purée:
Let the pumpkin purée cool completely.
Portion it into freezer-safe bags or containers, labeling them with the date.
Lay the bags flat in the freezer to save space. Your homemade pumpkin purée will keep for up to a year!
Tip: Use this purée in pies, soups, muffins, or any recipe that calls for canned pumpkin. You’ll love the fresh, natural flavor!
Stop by the Glass Farm Greens Farm Stand for your pie pumpkins and
enjoy the taste of fall all year round with your own farm-fresh pumpkin purée! 🎃❄️
Thursday and Friday 11:00-5:00
Saturday 9:00-4:00
Sunday 11:00-3:00
Glass Farm Greens Farm Stand
21603 Oak Grove Road
Harvard, IL