Pressure Cooker Sugar Pie Pumpkin Puree is healthier and tastes a million times better than the canned stuff and is so simple to make.
Pressure Cooker Sugar Pie Pumpkin Puree
Fresh Pureed Pumpkin is so much better than the canned stuff. It is also super simple to make in the Pressure Cooker.
Try some fresh Pressure Cooker Sugar Pie Pumpkin Puree in my Pressure Cooker Bourbon Pumpkin Pie Cheesecake (“Pake”), rather than a can of the stuff.
Some other recipes to use this Pressure Cooker Sugar Pie Pumpkin Puree in is my Pressure Cooker Pumpkin Curry Chicken recipe, my Pressure Cooker Pumpkin Muffin Cheesecake Bites, and my Pressure Cooker Pumpkin Apple Butter recipe, just to name a few……
That’s it, just a Pie Pumpkin, also called a Sugar Pumpkin.
You can use other winter squash as well to make a Puree.
No need to cut up the Pie Pumpkin or remove the steam if it fits.
If you want to do several Pie Pumpkins at once, just cut them in half or in quarters and place them in your Pressure Cooker.
I find it easier to remove the guts after cooking.
However, if you want to cook multiple pumpkins at the same time, slice them up and remove the inside.
If I cut these into quarters, I could have fit more into my Pressure Cooker.
The only draw back to processing the Pumpkins this way, is that you will have moisture in the Puree, rather than a drier meat.
Poke the Pie Pumpkin with a fork and if it goes in easy with just a slight bit of tug, that is good.
I like to undercook my Pressure Cooker Sugar Pie Pumpkin Puree, just a bit.
Chances are, the Puree is going to be used in another recipe, so I don’t want my Puree overly processed.
I like for it to cook the rest of the way in my recipe.
Poor little thing.
We have to take a knife to him, so, take a deep breath and cut this little baby in half.
See all those wonderful Pumpkin Seeds?
Don’t throw them out.
Take a spoon or a fork and just scoop out the guts of the Pie Pumpkin.
It should come out pretty quickly.
Use a fork or your fingers and just pull off the skin.
The Pressure Cooker Sugar Pie Pumpkin is practically peeling itself!
Any way you want to process the Pressure Cooker Sugar Pie Pumpkin Puree, is fine.
You don’t really even need to blend it, if you don’t want to process.
I usually process about 15 Sugar Pie Pumpkins at a time, since I use the Pumpkin Puree throughout the year.
I love, love, love Pumpkin, anything Pumpkin, I love it, so be on the look out for recipes.
I have a ton of recipes that I have made over the years and now since I have a blog, I will need to properly photograph them and write out the recipes for you to enjoy.
I used a three pound Sugar Pie Pumpkin for this demonstration.
It yielded 24 ounces of Pure Pumpkin Puree.
And, don’t forget about those seeds.
As I said above, I process a lot of this Pressure Cooker Sugar Pie Pumpkin Puree, to last me all year long.
I am really digging my Foodsaver Automatic Vacuum System these days.
Since writing for this blog, I find myself left with a ton of leftover food and the Foodsaver allows me to store it all in my freezer with minimal packaging, which is terrific.
If you are on the fence about getting one, because the Foodsaver bags are pricey….check this out.
These Commercial Bargains Jumbo 11″ x 50′ Vacuum Sealer Saver Bags are super cheap and work as good as the original Foodsaver bags.
So, there you go.
A three pound pumpkin yields 24 ounces of Pure Pumpkin Puree.
It is about 8 ounces per pound, approximately.
Make sure you take into account the stem when figuring a larger or smaller size Pie Pumpkin.
Kitchen Equipment and Essentials
- Instant Pot Smart DUO60
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Anchor Hocking Glass (Liquid) Measuring Cups
- John Boos Maple Cutting Board with Groove
- Stainless Steel Trivet
- VitaMix Creations
- Foodsaver Automatic Vacuum System
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Here is the handy printable recipe:
- 1 Sugar/Pie Pumpkin or other Winter Squash
- 1 1/4 cup Water
Wash Pie Pumpkin. Cut down stem, if needed.
- Add water to your Pressure Cooker cooking pot and place a trivet on top. Place your Pie Pumpkin on trivet.
Lock on lid and close Pressure Valve. Cook on High Pressure for 8 minutes. When Beep sounds, allow a full Natural Pressure Release.
Remove Pumpkin, cut in half and scoop out the seeds and set aside to toast.
Scoop out the flesh and place in Food Processor or Blender and process until smooth.
One 3 pound Pie Pumpkin yields 24 ounces of Pure Pumpkin Puree.
If cooking halved or quartered Pie Pumpkins, cook for 5 minutes, with a Natural Pressure Release.