Let’s talk about pumpkin puree. It’s this time of the year when everyone is either cooking or baking with pumpkin, and that means stocking up on lots of pumpkin puree. I find homemade pumpkin puree much healthier than canned pumpkin puree, and it saves a lot of money. You can make pumpkin puree from roasted pumpkin, steamed pumpkin, in a pressure cooker, over the stovetop, or in the microwave.
Homemade Pumpkin Puree
Every year, I make my own pumpkin pie puree. I find it so easy to make, and it sure is healthier than using canned puree. It usually takes about half an hour from start to finish, and then I divide the puree into portions and it goes in the freezer. Pumpkin puree could be made by roasting a pumpkin, but the easiest way that doesn’t need much effort or creates a mess is by steaming the pumpkin in the pressure cooker.
Instant Pot Pumpkin Puree
I love my Instant Pot! It just makes my life so easy as it saves so much time, I can leave the kitchen and go do other things while my food is being cooked. And it doesn’t create any mess especially when I’m cooking a one-pot meal in it. Cooking the pumpkin in the pressure cooker to make pumpkin puree takes just 12 minutes after you let the IP come to pressure. The pumpkin comes out so soft and very well cooked, that you will want to just mash it and eat it!
The Recipe
Choose a medium-sized pumpkin that can fit into your Instant pot/pressure cooker. This is not the same as the pumpkin that you use for carving, as those are usually way too huge. You don’t need to pierce your pumpkin before cooking or anything, and don’t need to remove the stem either (but you could remove it if you prefer). Place the steamer rack or basket at the bottom of your pressure cooker, then add 1 cup of water. Place your pumpkin on the rack/basket and cover it with the lid. Make sure that the lid is not touching the pumpkin. Seal the pressure cooker, and cook on high pressure for 12 minutes. When the cooking is done, let the steam release naturally. It will take around 10 minutes. Open the lid, and let the pumpkin cool. Lift the pumpkin out of the pot on a cutting board and cut in half. The flesh will be very soft and buttery. Scoop out the seeds, and the skin will start peeling off very easily. Don’t throw away the seeds, just roast them later with some sea salt! If you choose to mash the pumpkin, you can do this at this stage using a potato masher. To make pumpkin puree, transfer pumpkin flesh to a food processor or blender and blitz until smooth. You could add a splash of water to make it easier to blend. I usually add around 1 tablespoon of water, and you need to be careful not to add too much water as it can result in a watery puree. Store in the refrigerator for up to 3 days, or divide into portions and freeze for up to 6 months.
If you don’t own a pressure cooker, don’t worry you can still make awesome homemade pumpkin puree. Here’s how:
Roasted Pumpkin Puree
Preheat your oven to 360F (180C). Then start by washing and drying the pumpkin. Then cut it in 2 halves and scoop out the seeds. Line a sheet pan with parchment paper, and place the pumpkin halves side down on the tray. Roast in the oven for 30-50 minutes, until the pumpkin can be easily pierced with a fork. Time depends on the size and type of the pumpkin that you’re roasting so keep checking while it’s being roasted. Transfer flesh to a food processor or blender, and blitz until smooth.
Stove Top Method
Using a steaming basket, place in a large pot with 1 cup of water. Make sure that the pumpkin is not touching the water, then cover with a lid and cook for 10-15 minutes or until the pumpkin can be easily pierced with a fork. Once cooked, transfer flesh to a food processor or blender and blitz until smooth.
Microwave Method
Cut the pumpkin into pieces, and place in a microwaveable bowl. Add some water, cover loosely with a lid and cook for 20-30 minutes or until the flesh is fork soft. Once cooked, transfer flesh to a food processor or blender and blitz until smooth. © Little Sunny Kitchen
