Homemade pumpkin purée tastes so much better than store-bought. For several years now, I had been roasting small whole pumpkins to make purée. That works well. Basically, you stab the pumpkin a few times around the top, roast it for about 45 minutes and purée the flesh. You can read a post about that here.
Today I cooked a whole pumpkin in my pressure cooker in a mere 8 minutes. Life-changing.
Here’s the short version of this post
- Scrub the outside of a sugar pie pumpkin.
Into a pressure cooker, place a pumpkin and pour about 2 inches of water.
Cook pumpkin 8 to 10 minutes.
After the pumpkin has cooled somewhat, halve it, peel it and purée it.
And here’s the longer version
I scrubbed one of the pumpkins, plopped it into my pressure cooker and poured in water. I didn’t even bother to stab the pumpkin. Initially I couldn’t get the lid on the pressure cooker—the pumpkin stem stuck out taller than the pot so I trimmed that off. I replaced the lid, turned on the heat and once the regulator (the heavy weight on the top of the pressure cooker lid) started swaying, set my timer for 8 minutes.
When I could safely remove the pressure cooker lid (after the pressure valves sunk back down into the lid of my cooker), I checked my pumpkin. I could tell simply by looking at it that it was cooked (the skin had wrinkled all over) but stuck a knife into it just to be sure. The knife slid in easily.
I cut each half into three or four smaller pieces and ran them through my food processor. After I puréed my pumpkin, I remembered I usually use a food mill to purée pumpkin. Oops. The food processor worked well though.
One pumpkin rendered about 2 1/2 cups of pumpkin purée, over 1/2 cup more than a 15-ounce can. I’ll probably use this purée to make pumpkin pie later this week. I use the recipe on my daughter’s blog. It’s delicious.