1sugar pie pumpkinsor another variety of pie pumpkin
Instructions
Oven Directions
Preheat the oven to 350 ℉. Line a large, rimmed baking sheet with parchment paper.
Wash and dry the pumpkin. Slice off the top of a pumpkin, removing the stem. Cut the pumpkin in half, from the top to the bottom. Use a large spoon to remove the seeds and pulp from each pumpkin.
Lay each half of the pumpkin(s) face-down on the prepared baking sheet. and bake the pumpkin for 50-60 minutes, or until the flesh is very tender when pierced with a fork. Allow the pumpkin to cool on the pan for 20 minutes.
Once the pumpkin is cool enough to handle peel off the skin or use a large spoon to scrape the flesh from two of the pumpkin halves into the bowl of a large food processor fitted with an S-blade. Process for 3-5 minutes or until smooth and creamy. If needed, and only if needed, add ½ tablespoon of water at a time to get the puree smooth.
Instant Pot Directions
Wash and dry the pumpkin. Place the trivet inside the inner pot of an electric pressure cooker. Pour in 1-½ cups of cold tap water into the inner pot of the Instant Pot. Place the pie pumpkin on the trivet. If needed, cut off the stem of the pumpkin in order to fit inside the inner pot.
Cook on high pressure for 15 minutes. Once the cooking time has elapsed, let the pressure release naturally for 10 minutes.
Remove the pumpkin, remove the stem, and scoop out the seeds. Place the flesh of the pumpkin into a food processor fitted with an s-blade. Process for 3-5 minutes or until smooth and creamy. If needed, and only if needed, add ½ tablespoon of water at a time to get the puree smooth.
Notes
Pie Pumpkins: Use any variety or number of pie pumpkins you like. Sugar pumpkins have the best flavor in my personal opinion. Yield:
2 ½ pound pie pumpkin = 1¾ cups puree
3½ pound pie pumpkin = 2½ cups puree
Using Homemade Puree in Place of Canned Pumpkin: If you added water to your puree or used the Instant Pot method to prepare homemade pumpkin puree, it is best to drain the puree over a fine-mesh strainer lined with cheesecloth. Measure out the drained pumpkin to use in recipes calling for canned pumpkin puree.Storage Instructions: Store cooled pumpkin puree in an airtight container in the refrigerator for up to a week. To freeze the pumpkin puree, measure out 1 to 2-cups of the puree. Place the measured puree into a freezer-safe bag, seal the bag with just a tiny bit of an opening remaining, then use your hands to flatten out the pumpkin inside the bag and push out the air. Seal the bag completely. label the bag with the amount of puree and then store the puree in the freezer, laying them flat to take up less space in the freezer. Store in the freezer for up to 9 months. Let the puree defrost in the refrigerator before using it for any recipe that calls for pumpkin puree.