Add the water into the inner pot of your Instant Pot. Place trivet into the inner pot. Remove stem from pie pumpkin, place lid on Instant Pot. Press the pressure cooker button (make sure it's high pressure) adjust cooking time to 13 minutes.

Once the cooking time is done let natural release for 10 minutes. Pierce the skin of the pumpkin with a fork if tender it's done. If not then place back in for a couple more minutes. Remove the pumpkin from the inner pot and let cool for a bit. Then cut the pumpkin in half with a sharp knife on a cutting board.

Scoop the seeds and goop out of the inside of the pumpkin

Remove the skin from the pumpkin. I used a spoon to help remove the skin.

Add chunks of the pumpkin into a blender or food processor.

I added 1 tablespoon of water into the blender while pureeing to help make the puree smoother. Puree until the pumpkin is smooth. Store in either the fridge or freezer.