• Clean and rinse the outer skin of the pumpkin.
  1 Pumpkin
• Cut the pumpkin into half.

Cooking Pumpkin in Instant Pot

• In the inner of your instant pot, add 2 cups of water.
  2 cup Water
• Place a trivet down and put a plate or a steamer basket on top of it.
  
• Close the lid, and then set the Instant Pot on Pressure cook mode.
• Pressure cook on high for 15 minutes.
  

Cooking Pumpkin on Stove Top pressure cooker

• In the pressure cooker, add 2 cups of water.
• Place a trivet down and put a plate or a steamer basket on top of it.
• Depending on the size of your pressure cooker, add the pumpkin.
• Close the lid, and then pressure cook for 3-4 whistles or depending on the setting of your pressure cooker.

Baking Pumpkin in Oven for Puree

• Preheat the oven to 180 Deg C.
• Lightly spray a baking tray with oil or line it with parchment paper.
• If required cut the pumpkin into a smaller size so that it bakes evenly and fast.
  
• Bake it for 20-40 minutes until done. The time difference is 20 minutes as it depends on the size and quantity of pumpkin used.
  
• The pumpkin is done when you insert a knife and it gets pierced completely and would be soft.

To make the puree

• Let the pressure of the Instant pot or pressure cooker settle down completely and the pin drops.
• Open the lid and let it cool down completely.
  
• Let the pumpkin cool down completely, when using either of the methods.
• 
• If there is some water in the pumpkin, you can remove it by keeping the pumpkin in the colander.
• Do not discard the water, as it can be used to make the puree itself or used in different recipes.
• If using an oven, let the pumpkin cool down completely.
• Peel the skin if required.
• Chop the pumpkin into small pieces. This can be easily done with a hand with a spoon or a knife.
• Blend it into a blender. Add a small amount of water if required.
  
• One can use it as is or pass it to a sieve to make a smooth paste, especially if you are using skin, so that any hard bits are out.
  
• Once the mixture is cooled, store it in an air-tight container in the refrigerator for 4-5 days or in the freezer for 6-8 months.