FRESH PUMPKIN PUREE IN THE PRESSURE COOKER!! KITCHEN BASICS!!

Today I am sharing how easy it is to cook fresh sugar or pie pumkins in the pressure cooker to get that delicious pumpkin puree that we all need for holiday pies, breads and other pumpkiny things. It is so easy to cook up fresh pumpking and make your own puree you won't even believe it. Yes you can do it in your oven by baking them for around an hour, but the pressure cooker makes things so simple and if you have one, then why not use it! I think you will see that this is a great way to have the pumpkin you need this year!

Reports are saying that canned pumpkin is going to be at a premium this year and may well be in a shortage due to a number of factors, including but not limited to supply chain issues, raw materials shortages to make the cans as well as crop failures due to both drought and late harvest. These things are stemming from the current world situation. So let's make our own and get ahead of the curve!

I used one small sugar pumpkin also sometimes called pie pumpkin. These can be found in the produce section of your grocery store near where they sell the decorative gourdes and Indian corn. These small pumpkins are sweet and less fibrous than the typical field or "Jack-O-Lantern" pumpkins that folks like to carve this time of year and the smaller ones are more flavorful. You can cook the large ones but they are not very good. Super stringy, spongy and not a lot of flavor. So be sure to get the right kind.

I have cut my pumpkin in half using a large, sharp knife and cleaned out the seeds and fibers. I will be roasting those later for a treat. Then I cut the pumpkin up into wedges to make it fit in my 6 quart pressure cooker better. I have a 10 quart version that I could have easily popped two of these pumpkins in but did not feel like getting it down. This 6 quart sits on my counter everyday so it's just easy to grab and use.

I used the basket insert and placed all the cut pumpkin in that. Added 2 cups of water to the vessel then popped on the lid. Made sure the valve was set to pressurize and not vent and then programmed it on the vegetable setting and then on the longer time for 10 minutes, which turned out to be perfect. I allowed the machine to come up to pressure then cook then I quick released the steam and transferred the cooked pumpkin to a bowl and removed the rind. I was able to mash the pumpkin with a fork to a beautiful consistency. No need for the masher or even an immersion blender!

I am storing my pumpkin in a mason jar and this one rendered exactly 1 pint or 2 cups of puree. This is just the right amount for one pie and equivelent to what would be in a can from the store. This will stay fresh in the refrigerator for up to a week. I also like to freeze my fresh pumpkin puree in ziplock freezer bags in recipe sized portions . Just lay flat, squeeze out the air and freeze flat for easy storage. These will keep in your freezer for up to six months.

I hope you give making your own fresh pumpkin puree in the pressure cooker a try sometime soon and I hope you love it!

Happy eating!

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