Homemade Pumpkin Puree



Pumpkin pie is one of our favorite desserts and is always part of our Thanksgiving dinner. This year my kids wanted to make a pumpkin pie with an actual pumpkin rather than canned pumpkin. I wasn't sure if the extra step was going to be worth it, but it was so easy with the Instant Pot and made a really good pie! Look for pumpkins labeled "Pie Pumpkins". Most grocery stores have them in the fall. We picked some up at a pumpkin patch. You don't want to use a Jack-o-lantern pumpkin. It will not turn out the same.


Pumpkin Pie Puree


This is more of a method than a recipe. You will need:


1 or 2 pie pumpkins

1 c. water

Instant Pot with steamer rack


Wash your pumpkin and take the stem off. Place the steamer rack in the Instant Pot and add 1 c. of water. You can either cook the pumpkin whole and remove the seeds after or cut it in half and remove the seeds first. I have done both and they are equally easy. I wanted to cook 2 pumpkins at once so I chose to cut them to fit better this time. Make sure to save the seeds to roast either way. They make a great snack.


Place the lid on the Instant Pot, turn the knob to sealed and set to manual for 13 min. You can do a quick pressure release or natural pressure release. It is for a puree so you want it to be very soft so the extra time with the natural release is not an issue. Remove the lid and let pumpkin sit until it is cool enough to handle. Next, peel the pumpkin and discard the skin. Scoop the flesh into a blender or food processor and blend until smooth. Use right away or freeze for a later use. The printed measurements on the Fill and Slide bags made it so simple to portion out into 3 cup batches to freeze for our Thanksgiving pies.




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