Want to make fresh and preservative-free Pumpkin Puree at home? But if you think it takes a lot of time or too much work? They try this Instant Pot Pumpkin Puree or make pumpkin puree in an electric or stovetop pressure cooker.
Making the puree at home is satisfying, easy, and economical. It is budget-friendly and once you start making your own, you would be happy to ditch the canned pumpkin puree. I bet you will always use the fresh and purest puree for all your pumpkin cakes, pumpkin pies, waffles, etc.
Recently I made this Pumpkin Nasturtium Cheese Bread which is bursting with flavours from peppery nasturtium and is cheesy. It gets the lovely orange colour from fresh pumpkin puree.
As intimidating or difficult it may sound, it is not. It is a breeze to make the pumpkin puree or boil any squash in an Instant pot or a pressure cooker. With no babysitting and it comes out good and in less time.
Pumpkin puree in an Electric or stovetop pressure cooker or oven?
The good thing about using an Instant pot or a pressure cooker over an oven method is that you need not babysit it.
In an oven, one needs to check in between, but in a pressure cooker, you just set the cooker or the timer in the Instant pot and let it do its magic. Another thing is that in an oven you would need to preheat, which again takes time.
But yes if you have to make puree for many pumpkins, it is best to make it in the oven. That is if you are making a puree of 3-4 pumpkins then I would suggest using the oven as you might be able to add all in one go, whereas in an Instant pot or pressure cooker you would be limited with the quantity. But definitely, one medium size pumpkin (like 8-10 inches) can go and one medium size pumpkin gives you a good amount of puree.
Cutting the pumpkin to make the puree
I hear you, the difficult part of any squash is the cutting or chopping process. I used to dread this process earlier too. But to make the puree all you do is just cut it in half. One can even use the whole pumpkin and just pierce in between instead of going through the process of cutting and chopping. I prefer cutting it and removing the flesh and seeds before cooking.
I am saying pierce the pumpkin, as when you put the whole pumpkin inside without piercing it might not cook properly or might burst inside.
How to make pumpkin puree in Instant Pot
The first step I do is clean and rinse the outer skin well. Then I cut the pumpkin into 2 large halves. Scoop out the seeds. Do not discard the seeds, they can be roasted for a tasty snack.
Once done, I add some water to the inner of my Instant pot or pressure cooker. Place a trivet or a large plate inside. Place my pumpkin halves on it and let it pressure cook. Once the pressure has been released and the pumpkin cooled completely, I remove the skin. The skin comes off easily. At times I even use the skin that is soft. Yes, they are edible and full of nutrition, there is no point in throwing them.
Blend the pumpkin in the puree and pass it through a sieve if required. Tada, you are done, fresh and preservative-free Pumpkin puree is ready.
How to make pumpkin puree in a Pressure cooker
For the stove-top pressure cooker follow the same procedure as in Instant Pot. Pressure cook for 3 whistles or as per your cooker settings
How to make pumpkin puree in an Oven or Bake a pumpkin for puree
For the oven method, I slice the pumpkin into slices. Roast the pumpkin in a preheated oven at 180 Deg C for 30-40 until the pumpkin is done. We know this when the pumpkin appears soft and the skin starts to pull off.
How long does fresh pumpkin puree last in the fridge?
This pumpkin puree stays good in the refrigerator for 4-5 days when stored in an air-tight container.
Can we freeze Pumpkin puree?
This pumpkin puree can be frozen. Either store them in a zip lock or an air-tight container. I like to store them in batches or in a zip lock so that it is easier to defrost. When you flatten in a zip lock and store, you can remove as much as required to defrost from the sides.
The pumpkin puree would stay good for 6-8 months in the freezer or more. When required simply defrost and use as required.
Puree for Butternut Squash or Sweet Potato
One can follow the same process to make a puree of butternut squash or even boil sweet potato or potato in an Instant Pot or stove top pressure cooker.
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Instant Pot Pumpkin Puree
Ingredients
- 1 Pumpkin
- 2 Cups Water
Instructions
- Clean and rinse the outer skin of the pumpkin.1 Pumpkin
- Cut the pumpkin into half.
Cooking Pumpkin in Instant Pot
- In the inner of your instant pot, add 2 cups of water.2 Cups Water
- Place a trivet down and put a plate or a steamer basket on top of it.
- Close the lid, and then set the Instant Pot on Pressure cook mode.
- Pressure cook on high for 15 minutes.
Cooking Pumpkin on Stove Top pressure cooker
- In the pressure cooker, add 2 cups of water.
- Place a trivet down and put a plate or a steamer basket on top of it.
- Depending on the size of your pressure cooker, add the pumpkin.
- Close the lid, and then pressure cook for 3-4 whistles or depending on the setting of your pressure cooker.
Baking Pumpkin in Oven for Puree
- Preheat the oven to 180 Deg C.
- Lightly spray a baking tray with oil or line it with parchment paper.
- If required cut the pumpkin into a smaller size so that it bakes evenly and fast.
- Bake it for 20-40 minutes until done. The time difference is 20 minutes as it depends on the size and quantity of pumpkin used.
- The pumpkin is done when you insert a knife and it gets pierced completely and would be soft.
To make the puree
- Let the pressure of the Instant pot or pressure cooker settle down completely and the pin drops.
- Open the lid and let it cool down completely.
- Let the pumpkin cool down completely, when using either of the methods.
- If there is some water in the pumpkin, you can remove it by keeping the pumpkin in the colander.
- Do not discard the water, as it can be used to make the puree itself or used in different recipes.
- If using an oven, let the pumpkin cool down completely.
- Peel the skin if required.
- Chop the pumpkin into small pieces. This can be easily done with a hand with a spoon or a knife.
- Blend it into a blender. Add a small amount of water if required.
- One can use it as is or pass it to a sieve to make a smooth paste, especially if you are using skin, so that any hard bits are out.
- Once the mixture is cooled, store it in an air-tight container in the refrigerator for 4-5 days or in the freezer for 6-8 months.
Notes
I would recommend using a large pressure cooker, at least 5 liters to pressure cook, If you are cooking a whole pumpkin at once without cutting or just cutting it into 2.
Else you can cut the pumpkin into smaller size pieces and add around ¾ the capacity of your cooker.
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