Homemade Pie Pumpkin Puree
How cook a pie pumpkin to get puree, using the slow cooker and instant pot.
Servings - 14 cups
Ingredients
- 4 small pie pumpkins
- water
Instructions
- Cut the tops out of each of the pie pumpkins. Remove the seeds and strings from the inside of each pumpkin. Set the seeds aside for roasting.
- Carefully cut the pie pumpkins into wedges to nestle into the slow cooker and instant pot. Add 1 cup of water to both the slow cooker and instant pot. Add the steaming rack to the instant pot insert.
- Place 2 pumpkins worth of wedges into the slow cooker, skin side down. Place 2 pumpkins worth of wedges into the instant pot, on the steam rack.
- SLOW COOKER: Slow cook on low for X hours. Once cooked, set out into a single layer to cool down. Then scrape the pumpkin flesh into a bowl and mash to puree. If preferred, puree the pumpkin with a touch of water in a blender. Let cool before adding to containers and freezing to use later. Thaw and use in recipe that calls for pumpkin puree.
- INSTANT POT: Set on High Pressure, Manual mode and pressure cook for X minutes. Once cooked, set out into a single layer to cool down. Then scrape the pumpkin flesh into a bowl and mash to puree. If preferred, puree the pumpkin with a touch of water in a blender. Let cool before adding to containers and freezing to use later. Thaw and use in recipe that calls for pumpkin puree.