Ingredients
- 12 ounces pumpkin purée
- 1/2 cup apple juice or cider
- 1/4 cup packed brown sugar
- 1 TBS granulated white sugar
- 1/2 TBS pumpkin pie spice
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Add all ingredients to the Instant Pot and whisk until completely combine.
- Set pot to Pressure Cook high for 3 minutes.
- Natural Release 7 minutes then remove lid.
- Stir to combine and allow to cool completely.
- Store in airtight/sealed containers in the fridge for up to 3 weeks or freeze up to 12 months.
***Note this recipe is for a 6 quart Instant Pot or smaller. If you have an 8 quart Instant Pot double the recipe as there will not be enough liquid.
