Ingredients and Weight:
- 1 large pumpkin (about 8 pounds)
- 2 cups water
- 1/4 cup butter
- 1/4 cup brown sugar
- 1/2 teaspoon pumpkin pie spice
Preparation Time:
Cooking Time:
- 20 minutes in Instant Pot
Difficulty Level:
Preparation Method Steps:
- Cut the pumpkin into quarters and remove the seeds and pulp.
- Place the pumpkin quarters in the Instant Pot along with the water.
- Pressure cook on high for 20 minutes.
- Allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure.
- Drain the pumpkin and discard the water.
- Transfer the pumpkin to a large bowl and add the butter, brown sugar, and pumpkin pie spice.
- Use a potato masher or an immersion blender to puree the pumpkin until smooth.
Nutritional Information:
- Calories: 100 per 1/2 cup
- Fat: 4 grams
- Carbohydrates: 18 grams
- Protein: 2 grams
Dish Characteristics:
- Creamy and smooth
- Warm and comforting
- Sweet and flavorful
- Perfect for fall and winter dishes
User Comments:
- "This is the best pumpkin puree I've ever had! It's so creamy and flavorful."
- "I love how easy this recipe is. It's the perfect hands-off dish for a busy holiday season."
- "My kids couldn't get enough of this pumpkin puree. It's a great way to get them to eat their vegetables."
Special Precautions and Tips:
- Be careful when cutting the pumpkin. Use a sharp knife and cut slowly.
- If you don't have an Instant Pot, you can roast the pumpkin in a preheated oven at 400°F (200°C) for about 1 hour, or until tender.
- To make ahead, let the pumpkin puree cool completely, then transfer it to an airtight container and refrigerate for up to 3 days.
