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How to Make Pumpkin Puree

Making your own Pumpkin Puree is simple and easy to do. Use fresh pie pumpkins and bake, boil, steam or use a pressure cooker to make pumpkin puree that you can use immediately or freeze for later use.

Ingredients

  • 1 pie pumpkin

Instructions

  1. Wash the outside of the pumpkin.
  2. Cut the pumpkin in half. Remove the seeds and stringy fibers with a metal spoon or ice cream scoop. Save the seeds for toasting and discard the innards.

Bake:

  1. Preheat your oven to 350 degrees F.
  2. Cut your pumpkin into 4 quarters. Place each quarter cut side down, on a baking sheet.
  3. Bake in the oven until the flesh is tender when pierced with a knife, approximately 50-60 minutes

Boil:

  1. Bring a large pot of lightly water to a boil.
  2. Cut the pumpkin into evenly-sized smaller pieces.
  3. Add the pumpkin pieces to the boiling water and keep at a light boil for approximately 20 minutes or until the flesh is tender when pierced with a knife.

Steam:

  1. Use a double boiler and fill the bottom pot with water right below the steaming basket.
  2. Cut the pumpkin into evenly sized small pieces to fit inside the steaming basket.
  3. Cover and let steam for about 20 minutes or until the flesh is tender when pierced with a knife.

Instant Pot:

  1. Wash the outside of the pumpkin.
  2. Cut the pumpkin in half. Remove the seeds and stringy fibers with a metal spoon or ice cream scoop. Save the seeds for toasting and discard the innards.
  3. Cut the pumpkin into 4 quarters.
  4. Add 1 cup water to the liner of the Instant Pot. Set trivet in water.
  5. Place pumpkin pieces on the trivet. Close lid and place valve in the sealed position.
  6. Pressure cook/manual on High for 30 minutes.
  7. Quick release the pressure when the cooking time expires.
  8. Remove trivet with the pumpkin pieces and drain water from the liner.

Puree the pumpkin

  1. Remove the pumpkin pieces and place on a flat surface to cool.
  2. Once cool enough to handle peel the skin layer off and/or scoop out the pumpkin flesh.
  3. Place the pumpkin in a food processor or blender and pulse until smooth.
  4. Line a fine mesh colander with cheese cloth and set over a deep bowl. Add the pumpkin puree and let drain for about 2 hours and stir occasionally to release excess moisture.

Recipe Notes

Let cool and store in refrigerator for up to 1 week or freeze for later use.
Recipe courtesy of Old World Garden Farms