How to make Pumpkin Puree

Course: condiment

Cuisine: American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: - 3 cups puree

This recipe teaches how to make pumpkin puree at home! No more buying cans of pumpkin! This recipe also freezes well.

Preheat oven to 400 degrees and place the rack in the center of the oven. Line a baking sheet with parchment paper.
Wash and dry the exterior of the pumpkin. Cut the stem off, then cut in half lengthwise. With a large spoon, scoop out all the seeds. (Save the seeds for roasting!) Place pumpkin cut sides down on the prepared pan.
Bake for 30-35 minutes or until the peel is browned and a sharp knife can be easily inserted through the pumpkin flesh. Remove from the oven and cool until the pumpkin can be easily handled.
Peel off the outer rind and cut into chunks for food processing. Pulse in a food processor or blender until smooth.
Remove puree to a cheesecloth-lined colander and allow to drain until desired consistency is reached.
Store in an airtight container or portion into ziplock bags for later use.

Wash and dry the exterior of the pumpkin. Cut the stem off, then cut in half lengthwise. With a large spoon, scoop out all the seeds. (Save seeds for roasting!)
Place the trivet in the Instant Pot and add 1 cup of water. Place the two halves of the pumpkin in the Instant Pot.
Place the lid on the pot, making sure the seal is in place inside the lid. Turn the lid to the closed position, and make sure the top is set to the SEAL position. Set the timer for 10 minutes on high pressure.
After the timer goes off, carefully release the steam from the Instant Pot using the VENTING position on the lid.
Peel off the outer rind and cut into chunks for food processing. Pulse in a food processor or blender until smooth.
Remove puree to a cheesecloth-lined colander and allow to drain until desired consistency is reached.

For baking, drain the puree in a cheesecloth-lined colander to remove excess moisture. For soups or stews, you can skip that step - no draining needed.