There is no better way to start the fall season than making this Easy smart pot homemade pumpkin puree.
Pumpkin puree is very essential for all your fall baking and soups and savory casseroles.
But making pumpkin puree at home can be messy and take a lot of time and effort, physical efforts have a big part of it also.
But preparing this homemade pumpkin puree recipe with your smart pot will make your life much easier! Why do you ask?
Because we don’t have to go through the hard peeling of a hard raw pumpkin and cut it and roasted for hours until we can get to the puree.
The smart pot version is very easy and fast to prepare. I usually prepare a big batch and store it in the freezer so you can enjoy it in your soups, baked goods, and savory casseroles all winter long.
if you are wondering why bother? and make homemade puree while I can buy it?
well, I can tell you there is a big difference. The homemade puree is so much rich in taste. That very original mild vegetal flavor, you can only have from the homemade version. you won’t find in any canned variety.
So, let’s get started!
Wondering what you can do with this homemade pumpkin puree check out my delicious recipes here.
You can check my smart pot here if you want to purchase and start your smart pot journey
Easy homemade smart pot pumpkin puree
Equipment
- smart pot
- pressure cooker or instant pot
- potato press
Ingredients
- 1 ½ cup water
- 4 kg pie pumpkin
Instructions
- Wash and dry the pumpkin. Secure a cutting board with a damp towel underneath to prevent the board from slipping. Place the pumpkin on the cutting board and cut in half each pumpkin. Scoop out the seeds from the centre (see notes for the seed)
- Set your smart pot wire rack inside the pot. Add your water and arrange your pumpkins cut sides up. If they are to bog or too much cook them in batches.
- Lock on the lid and make sure the pressure valve is set to seal. Set the cook time for 20 minutes at high pressure.
- When the cook time is up, let the pressure cooker naturally release pressure for 5 minutes than quick release any remaining pressure.
- Open the pressure cooker and check the texture of the pumpkin. The pumpkin flesh should be fork tender.Transfer the pumpkin to a cutting board until cool enough to handle.
- Spoon your cooked pumpkin to prepare the puree. You can prepare it with the blender or food processor or with a potato press like me
- After we need to drain the excess water from the puree. Fit a large fine-mesh strainer over a bowl, or line a regular colander with cheesecloth first. Place the puree in the strainer and let it sit for minimum one hour to drain the water from it. I usually leave overnight in the fridge to make sure it is drained well.
- After that you can measure your pumpkin into 350 g bags or as you wish and store them in the freezer to use in your recipes.
- Enjoy!
Notes
- Pumpkin types: you can use this method to prepare any pumpkin or squash you like.
- Storage: Keep the purée in the refrigerator for up to 2 days. or store after they are fully cooled into a plastic freezer bag up to 3 months. Thaw in the refrigerator overnight before using.
- Pumpkin seeds: you can discard your pumpkin seeds or you can clean them and roast them to enjoy as a snack.