How to make pumpkin purée from fresh pumpkins
1. Choose pumpkins that are free of blemishes and heavy for their size. Store at room temperature for up to a month or refrigerated for up to three months. Sugar pumpkins are best for cooking and baking, and are available October to December.
2. Cut in halves. With a spoon or a scoop, scrape out the seeds and pulp from the center. Place all seeds into a bowl (Do not discard them if you prefer to roast them later).
3. Cut the pumpkin into pieces
4. Place pumpkin pieces into a pressure cooker and double boil at full pressure for 5 min.
5. After cooling it is pretty easy to remove the skin from the pumpkin pieces with finger.
6. Blend the flesh with a hand-blender or a table-stand blender until smooth. Add 2~3 tablespoons of water from the pressure cooker during blending just for adjusting moisture needed.
7. Transfer to a sieve or colander lined with cheesecloth or overlapping coffee filters and set over a bowl. Cover loosely with plastic wrap and allow to drain. (This step can be omitted unless a super-fine puree required)
8. Use puree within a few days or freeze for later use.
How to Make Pumpkin Puree
How to make Pumpkin Puree in a pressure cooker