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This pumpkin puree recipe shows that you don't have to buy store bought canned pumpkin ever again. It is so easy to use your slow cooker, or Instant Pot so can enjoy the great taste of homemade with zero additives or preservatives.
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| This post originally appeared on Bobbi's Kozy Kitchen October 2015. It has been updated with Instant Pot instructions. |
If you have been around lately you know that I have not.
Nope, this girl has been flat out on the sofa for the last week and a half! Sick as a dog and oh so miserable. 
You see, the last two years I have gotten my flu shot, then promptly gotten the flu!
I am not saying that the shot gave me the flu. What I am saying is, it just seemed like it didn't work for me so why bother.
This year no shot, got the flu again
I should expect it though because it always happens around this time of year. Since I work from home, I don't get out into public as much as a normal (whoever said I was normal anyway?) person. Then I go out during the holidays and BOOM I get the 1, 2, knockout and am stuck in my jammies, on the sofa, with my blanket, and tissues, wishing someone could take it away. I turn into a 4 year old that wants her Mommy. Whiny, fussy, and impossible to please.
Oh ya, I am tons of fun gang!
This year it was IFBC that was the culprit. You remember that conference I said I was going to a couple of weeks ago? Yup, that's the one.
But I have to admit that it was actually worth it (did I really just say that?)
I spent the weekend with one of my dear friends Dionne (you can check out her blog Try Anything Once Culinary) so that in itself was awesome!
Then I was able to see some of the other bloggers that I talk to all of the time, but never get to see in the 3D world. That is always so fun. It never seems like there is enough time to talk about everything we want to talk about, but it is still fab to get together with them.
However, this years conference was really amazing!
From the first night's opening reception full of great wine from Maryhill Winery, and tons of food from some of Seattle's most amazing restaurants like SkyCity at the Space Needle and Wild Ginger, to the other deliciousness that was provided by places like Hama Hama Oysters, we won't talk about how many of those lovely oysters I put down #dontaskdonttell, Armandino Batali with Salumi Cured Meats, they had one with ginger and garlic that was flippin' amazing, and sweet treats from Molly Moon’s Homemade Ice Cream.
I got to see a new line of pans from ANOLON that has me furiously writing letters to Santa to explain that I have been the perfect angel this year so I deserve this set of pots and pans.
so I deserve this set of pots and pans.The keynote speaker was Kim Severson, who has been a staff writer for The New York Times since 2004, and is all sorts of awesomesauce. She was funny, informative, and a blast to listen to. I wish I could sit down and chat with her for a few hours!
Then we were on to classes that included How to Create Standout Holiday Content, Stop Motion Food Photography, and even Cooking With Cannabis. Hey, it is legal here #dontjudge
I walked away with a brain spinning from information, bags full of foodie type shwag, and ummmm oh ya, the dang flu!!
So a week and a half later, and a binge watching a season of My Big Fat Fabulous Life (I seriously love that girl), I shook the cobwebs out of my brain and said to myself, "OhhhEmmmmGeeeeee it is PUMPKIN season!!".
Then proceeded to do the happy foodie dance (yes, I have a dance people) before I sat down to brainstorm on what kind of pumpkiny deliciousness I wanted to present to y'all.
I decided to go with first things first, pumpkin puree. It is the base of just about every pumpkin treat, sweet or savory, so it seems only logical right? PLUS I wanted to show you that you don't need to buy that old canned pumpkin stuff Not when it is sooooo simple, and much better for you, to make at home.
Not when it is sooooo simple, and much better for you, to make at home.There are a few ways you can do it, but I prefer this slow cooker method. It is totally hands off, no chance of overcooking (ummm hello Ms. I forgot to check the oven...oops the pumpkin is brown and shriveled), and leaves the skin nice and soft so you can puree it up with the meat of the pumpkin.
I keep the skin on because it adds so many nutrients. Plus it gives it that yummy deep orange color, and deepens the flavor. Bonus is that this is soooo much cheaper. I got about a quart and a half of puree from 2 little pumpkins !
!
Kevin opened the refrigerator last night and yelled out to me, "What are you going to do with all of this pumpkin stuff?".
Yes, he really asked that *facepalm*
I yelled back, "Ummmm, probably make pumpkin flavored stuff.".
Well? What was I supposed to say?
Yield: 2 to 3 cups puree
Homemade Pumpkin Puree
You don't have to buy canned pumpkin ever again. It is so easy to use your slow cooker, or Instant Pot so can enjoy the great taste of homemade with zero additives or preservatives.
prep time: 15 minscook time: 15 minstotal time: 30 mins
ingredients:
- 2 to 4 pounds sugar or pie pumpkin (I used 2 that were about 4 to 6 inches in diameter)
- 1 cup water for the Instant Pot version.
instructions
For the Instant Pot Version
- Wash and dry the pumpkin(s) then remove the stem and cut into halves or quarters, depending on how big they need to be to fit into your Instant Pot, and use a large spoon to scrape out the seeds and pulp (you don't have to get every single bit of pulp).
- Pour the water into the bottom of the Instant Pot.
- Place the Instant Pot trivet, or a 6-inch round wire rack, into the bottom of the pot and place the pumpkin pieces on it. Making sure the pumpkin does not touch the top lid.
- Close the lid, make sure the vent it turned to closed, and set it to cook on high pressure for 15 minutes.
- Allow the pot to release the steam naturally for 5 minutes, then release any additional pressure. Check the pumpkins to see if a fork can pierce it, if not repeat the cooking procedure for 5 more mins. Then repeat the pressure release directions.
- Once the pumpkin has cooled enough to handle, scrape the flesh from the skin into a food processor. Puree until the pumpkin is smooth.
- Place into an airtight container, and store in your refrigerator if you plan on using it in the next few days. If not, you can freeze for up to 6 months (I freeze mine in zipper-top bags in 1 cup servings)
For the Slow Cooker Version
- Wash and dry the pumpkin(s) then remove the stem and cut into halves or quarters, depending on how big they need to be to fit into your slow cooker, and use a large spoon to scrape out the seeds and pulp (you don't have to get every single bit of pulp).
- Place the pieces into your slow cooker. I used a 6-quart cooker and they fit with room to spare.
- Cover and cook on low for 7 to 8 hours, or until the pumpkin is soft enough to pierce with a fork. I went the full 8 hours. Let the pumpkin cool.
- Once the pumpkin is cool enough to handle, place it into a food processor and puree until smooth
- Place into an airtight container, and store in your refrigerator if you plan on using it in the next few days. If not, you can freeze for up to 6 months (I freeze mine in zipper-top bags in 1 cup servings)
Created using The Recipes Generator
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Unknown
Interesting! Looks so easy too. Puree the skins and all, right? That's wild, but nice. Thanks!
Bobbi | Bobbi's Kozy Kitchen
Yup, it all goes into the puree 🙂