How to make pumpkin puree

You can substitute this pumpkin puree in place of anything that calls for canned pumpkin. I use it in scones, muffins, pumpkin pancakes, pumpkin bread, and even in a pumpkin cheesecake. This also freezes well for use when pumpkin isn't in season.

1 package pumpkin slices (available in season in the produce section)

Carefully peel the rind from the pumpkin, and cut the pumpkin into cubes. At this point, you can choose how to cook the pumpkin. Many people cook it in the oven and a pan with a little bit of water. My preferred way is to cook it in my pressure cooker. Using the pressure cooker, I add about 1/4 c. water to the bottom of the cooker, put the lid on the cooker and bring to pressure. Then cook the pumpkin for approximately 2 minutes at full pressure. Then I allow the cooker to come back to pressure on it's own.


After the pumpkin has cooled inside the cooker, place in a small bowl without the water and puree the pumpkin with a handheld blender.

Pour puree into a strainer to drain off excess liquid. After about an hour, the puree is ready to be used.