Always try to choose a pie pumpkin. These are also called sweet or baking pumpkins. Avoid carving pumpkins, they are less sweet and flavorful
Prep Time: 10 Min
1 pie pumpkin pinch of coarse kosher salt
Cook Time: 35 Min
OPEN THE PUMPKIN. Cut perpendicular to the stem, remove the knife, cut down the side directly across from the first cut. Carefully cut the pumpkin to connect the cuts on each side. Pull it apart until it splits.
HOLLOW THE PUMPKIN. Using a metal spoon, scrape the membrane and seeds from both halves of the pumpkin.
Sprinkle each half of the pumpkin flesh with a pinch of coarse kosher salt.
Place the pumpkin halves face down on a parchment-lined baking sheet and roast at 350f for 35 minutes, or until easily pierced with a fork
Place the pumpkin halves in your Instant Pot with 1 cup of water. Cook on high pressure for 15 minutes. Use a natural pressure release
Allow pumpkin to cool before peeling off the skin and transferring to a blender or food processor to puree.
Puree pumpkin in blender or food processor until completely smooth.
Portion the pumpkin puree into useable sizes, I like 1 cup and 2 cup portions. Then freeze in vacuum-sealed bags or freezer-safe containers for later use.