We had an abundance of pumpkins this year from our surprise pumpkin patch.
I have never made pumpkin puree, and with all of the extra pumpkins, I decided to give it a try.
With them not being "baking" pumpkins, I wasn't sure how it would turn out, but figured I had nothing to lose.
Their are several ways to make the puree, I went with the Electric Pressure Cooker.
First I washed the pumpkins, and split them in half.
Scooped out the seeds (an ice cream scoop works great)
Cut the pumpkin in 2 inch sections.
Placed the pumpkin in the pressure cooker (I cooked the first pumpkin on the rack-the second pumpkin was to big to fit in the cooker with the rack, so I placed it in the cooker without it. I didn't notice any difference with how the pumpkin turned out)
Set the pressure cooker for 10 minutes on high.
After the pumpkin was cooked, I placed it in a colander and set the colander over a bowl and placed it in the fridge overnight, to drain and remove the extra water from the pumpkin.
The next day, I removed the skin from the pumpkin. It did not peel off easily, but it did scrape off easily, using a tablespoon.
I put the pumpkin in the blender for a few minutes....
It was a pretty easy process.
It does not look like the pumpkin you get out of the can, at the store. But, it taste good and made a great pumpkin cheesecake yesterday. Today, pumpkin muffins!
I may do a few more, and freeze the puree, for later use.