Cut the Hokkaido pumpkin in half. Remove the seeds and peel.
Cut the peeled pumpkin into small to medium cubes. Cook in a pressure cooker for about 10 minutes.
Remove the pot from the hot spot and let it wipe out. Mash the squash with a masher.
Stir in the butter flakes with a whisk. Pour in a little milk until fluffy. Season the pumpkin puree with ground nutmeg, salt and pepper.
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