Put water in the inner stainless steel pot.

Add the trivet, and place the pumpkin on top. If the stem is in the way, you can turn it upside down to let the stem hang below the trivet. If the pumpkin won't fit, you can remove the trivet and place it right in the water.

Place the lid on top, and lock it, setting the release valve to sealing.

Press manual, and add 13 minutes to the clock.

Let the pumpkin cook, and let the pressure cooker release naturally (do not use the release valve).

When the pressure valve falls, remove the lid, and use a hamburger flipper and some tongs to carefully remove the pumpkin. It may be a little tricky if the pumpkin is falling apart a little.

Remove the stem. It should come right off.

Slice the pumpkin in half. Again, it will be soft that this will be a cinch!

Use a spoon to remove the seeds and center core. I used my knife to cut a circle around the middle, and then scooped out the middle with a spoon.

The rest of the pumpkin flesh should pull away from the peeling very easily. Remove it, and add it to the food processor.

I added 1/4 cup tap water, and I processed for about 15 seconds.

The mixture was not moving around very well, so I added another 1/4 cup of water, and proessed again for about 30 seconds, until smooth.

Store puree in the refrigerator for up to a week, or in an airtight container in the freezer up to six months.