Ingredients

The following ingredients have 4 Servings
  • 500 g Pumpkin (peeled and cubed)
  • 1 Tsp Cinnamon
  • Pinch Nutmeg
  • 3 Large Eggs
  • 250 g Brown Sugar
  • 240 ml/1 Cup Double Cream/Heavy Cream
  • 2 Tsp Pumpkin Spice
  • 2 Tsp Cinnamon
  • 1 Tsp Nutmeg
  • Instant Pot

Instruction

  • Place 1 cup (240ml) of water into the bottom of your instant pot pressure cooker. Peel and dice your pumpkin add it to a steamer basket and lower into the instant pot. Season.
  • Place the lid on the instant pot, set the valve to sealing and cook for 5 minutes, followed by a quick pressure release, then remove the lid.
  • Remove the steamer basket and transfer the pumpkin into a mesh strainer over a bowl and then allow the liquid to drain through. This will stop your pumpkin from being watery and easy to use in recipes. You can also drain it over the instant pot.
  • Allow it to drain for a further 5-10 minutes to get rid of the last bit of the pumpkin water and shake the mesh strainer and it will turn into a pumpkin puree ball.
  • Then load into a bowl and it is done.
  • Alternatively, add the pumpkin pie filling ingredients listed above and load them into a bowl with the pumpkin puree and mix to create pumpkin pie filling.