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Pressure Cooker Pumpkin Puree Recipe

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This recipe for Pressure Cooker Pumpkin Puree is from Momma Bear's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 small sugar (pie) pumpkin (about 2-3 pounds)
Directions:
Directions:
Add steamer rack to instant pot.
Add 1 cup water.
Place pumpkin on rack inside pot and make sure the lid seals. If the stem is too tall, trim stem until lid seals properly.
Seal pot cover and set on manual cook for 13 minutes. When the pot beeps done, let steam release naturally for at least 10 minutes, then manually release remaining pressure.
Once the pressure is released, remove the cover and carefully lift out the rack, being careful not to drop the pumpkin, which will be very hot.
Place the pumpkin o a cutting board and cut in half.
Scoop out seeds and pumpkin goop. Feel free to rinse and drain pumpkin seeds for later use.
Peel cooked pumpkin from the skin and add to food processor or heavy duty blender. Process to desired consistency.
Scoop out fesh pumpkin pureé and store in airtight container in the refrigerator.
Makes about 3 cups.
Number Of Servings:
Number Of Servings:
6

 

 

 

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