Sugar Pumpkin Puree Recipes

PUMPKIN PUREE

Steps:

• Heat the oven to 400 degrees F.
• Slice a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling. Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop. Cut the fibers with kitchen shears if necessary. Reserve seeds for another use.
• Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness.
• Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months.

SUGAR-PUMPKIN PUREE

Steps:

• Set a steamer basket in a saucepan filled with 1 inch water. Cover; bring to a boil. Add pumpkin. Cover; cook until very tender, about 15 minutes. Puree in a food processor until smooth.

INSTANT POT® PUMPKIN PUREE

Steps:

• Pour water into the inner lining of a multi-functional pressure cooker (such as Instant Pot®). Set trivet inside.
• Cut around the pumpkin stem to make a hole large enough to fit your hand into the pumpkin. Remove stem, then remove seeds and stringy pieces from inside pumpkin. Place pumpkin with the cut-side down on the trivet. If pumpkin is too large to fit in the pot, cut in half and arrange both halves to fit.
• Close and lock the lid; set valve to sealing. Select manual mode according to manufacturer's instructions and set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove pumpkin from the pot and set on a rack until cook enough to handle, about 5 minutes.
• Scrape pumpkin flesh from the skin and place into a food processor or blender. Blend until smooth.

SUGAR PUMPKIN PUREE

Steps:

• Preheat oven to 400 degrees. Using a sharp paring knife, cut several slits in pumpkin, piercing skin all the way through (this will let steam escape). Place in a baking dish; pour about 1 inch water in bottom of dish. Bake until skin is easily pierced and inside is very soft, 1 1/4 to 1 1/2 hours.
• Cut off top of pumpkin, and scoop out seeds; discard both. Peel, and discard skin. Place pumpkin in the bowl of a food processor; puree until smooth. Store in an airtight container in the refrigerator up to 2 days or in the freezer up to 1 month.

FRESH PUMPKIN PUREE

Steps:

• Preheat oven to 350°F.
• Line one baking sheet with foil and set aside.
• Line another baking sheet with paper towels and set aside.
• Rinse dirt off the outside of the pumpkins and pat dry with a clean towel.
• Cut pumpkins in half, vertically, with a large knife.
• Scoop out seeds and pulp from each pumpkin half with a large spoon, separating the seeds and the pulp.
• Discard pulp and save the seeds for another use if desired.
• If saving the seeds, wash them thoroughly and spread them onto the baking sheet lined with paper towels and allow to dry. ( I bake them later for a snack).
• Place pumpkin halves cut side down onto the foil lined baking sheet.
• Bake for 1 - 1 1/2 hours, or until flesh is tender.
• Cool the pumpkin halves until they are cool enough to handle.
• Scoop out pumpkin flesh and place it in a food processor.
• Puree flesh until smooth.
• Line a strainer with either cheesecloth or coffee filters.
• Pour puree into the strainer.
• Place strainer on top of a bowl large enough to catch the juices and place both in the refrigerator for 4 hours.
• Discard the juices in the bowl and use the puree for pies, biscuits, pumpkin cinnamon rolls, dog treats and more!