Easy Pumpkin Puree Food

PUMPKIN LOAF

Steps:

• Preheat oven to 350 degrees and grease 2 loaf pans.
• Mix together well the pumpkin, sugar, oil and eggs.
• Add flour, baking powder, baking soda, cinnamon, ginger and raisins, and mix well.
• Pour into loaf pans and bake for 60-65 minutes or until inserted knife comes out clean.

PUMPKIN PURéE

Steps:

• To steam the pumpkin, peel and seed it, then cut into evenly sized cubes. Put the cubes in a steamer or colander set over a pan of simmering water and cook for 10 mins. Test with the point of a knife and cook for a further 5 mins if not cooked through. Mash and leave to cool. Alternatively, to microwave the pumpkin, cut it in half (no need to peel it or cut out the seeds) and sit cut-side up in the microwave. Cook for 20 mins, then check the flesh is soft by poking it with a fork. Keep cooking if you'd like it softer. Scoop the flesh into a bowl, then mash and leave to cool.

INSTANT POT PUMPKIN PUREE - 2 WAYS

Steps:

• Add water to the inner pot, and then add the trivet to the pot.
• Cut the pumpkin top off, and then cut each pumpkin into 6 slices. Scoop/scrape seeds and pulp off of the pumpkin.
• Place pumpkin slices on top of trivet and stack on top of each other.
• Set the pressure valve to sealing, and then set for a manual high-pressure time of 6 minutes.
• At the end of the cooking time, allow for a quick pressure release.
• Remove pumpkin from the peeling and add to food processor.
• Process the pumpkin until a nice puree has formed.
• Store in the refrigerator for up to 2-3 days.
• Add water to the inner pot, and then add the trivet to the pot.
• Cut the pumpkin stem off. Place whole pumpkin on top of trivet.
• Set the pressure valve to sealing, and then set for a manual high-pressure time of 12 minutes.
• At the end of the cooking time, allow for a natural pressure release.
• Remove pumpkin from the pot. The peeling will pretty much fall off the pumpkin, and the seeds and pulp inside the pumpkin will also be easy to remove.
• Add the pumpkin to food processor.
• Process the pumpkin until a nice puree has formed.
• Store in the refrigerator for up to 2-3 days.

PUMPKIN PUREE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cut the pumpkin in half, stem to base. Remove seeds and pulp. Cover each half with foil.
• Bake in the preheated oven, foil side up, 1 hour, or until tender.
• Scrape pumpkin meat from shell halves and puree in a blender. Strain to remove any remaining stringy pieces. Store in the freezer in freezer safe bags.