Pumpkin Puree

Pumpkin Puree




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