How to Make Pumpkin Puree

🧡How to make Pumpkin Purée in an instant pot🧡(scroll to the bottom for slow cooker directions)Start with a 3.5lb to 4lb pie pumpkin from the produce section of the grocery store or your local farmers market. (Sugar pumpkins work too)Cut the stem off the top of the pumpkin.Cut the pumpkin in half.Clean out the seeds and stringy parts of the pumpkin (pumpkin seeds can be reserved for roasting).Add 1.5 cups of water to your instant pot.Place the cleaned pumpkin halves on top of your trivet in your instant pot.Place the lid on your instant pot and lock into place. Set the valve to sealing.Cook on high pressure for 15 minutes. Allow a 5 minute natural pressure release. Then manually release any remaining pressure.Use a cloth to remove the trivet from your instant pot. Allow pumpkin halves to cool for an hour. Discard pumpkin skin.Place cooled, cooked pumpkin halves into a blender or food processor to purée.Store puréed pumpkin in an air tight container in the refrigerator for up to one week. Or freeze.Recipe Notes: this can also be done using a slow cooker. Follow all steps for cleaning the pumpkin. Pour 1.5 cups of water into your slow cooker. Place cleaned, pumpkin halves in your slow cooker and cook on high for 4-6 hours. A 3.5lb-4lb pumpkin yields approximately 4 cups of purée.https://sallysconfections.com/wp-content/uploads/2020/10/6F810DC6-0BA0-4F7D-AD65-CB60FB48B859.mov